What can I do with my almond pulp?

Almond pulp is incredibly versatile. You can use it to make baked goods like brownies, cookies, muffins, and crackers. It also works well in savory recipes such as veggie patties or even stirred into soups and sauces for extra fiber. You can also freeze or dehydrate it for later use in granola or energy bites.

Does almond pulp go bad?

Yes, almond pulp can spoil if not stored properly.

Is almond pulp healthy?

Definitely! It’s a low-carb, gluten-free ingredient that’s high in plant-based protein and perfect for clean-eating recipes. Plus, using it helps reduce food waste, which benefits both your body and the planet.

What to do with the residue after making almond milk?

That “residue” is almond pulp—and it’s a valuable ingredient. After making almond milk, strain the pulp well and use it in recipes like brownies, breakfast bars, or even skin care scrubs. It can be kept fresh in the fridge, frozen for later use, or dehydrated and ground into almond pulp flour.

Almond Pulp Brownies: The Best Guilt-Free Treat You’ll Love

Description

These rich, fudgy brownies are the perfect way to repurpose nut pulp from homemade nut milk. They’re naturally gluten-free, grain-free, and dairy-free—making them a smart choice for clean baking. Be sure to squeeze the pulp thoroughly; the texture should resemble damp, crumbly clay. Need a visual?

Ingredients

Scale

4 large eggs (at room temperature)
1 ¼ cups coconut sugar (maple sugar, or brown sugar (7 ounces / 200 grams))
1 tablespoon vanilla extract
½ teaspoon fine sea salt
½ cup extra-virgin coconut oil (4 ounces / 110 grams)
¾ cup plus 2 tablespoons packed moist almond pulp or other nut pulp (6 ounces / 170 grams, at room temperature)
1 cup cocoa powder (preferably dutch-processed, though natural or raw will work, too (3.25 ounces / 90 grams))
2–3 tablespoons cacao nibs (optional)

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Instructions

Prepare things:

Position a rack in the center of the oven and preheat to 350ºF (175ºC). Line the bottom and sides of an 8 or 9-inch square baking pan with parchment paper.

Make the batter:

In the bowl of a stand mixer fitted with the paddle attachment, whip the eggs, sugar, and salt on medium-high speed until very light and fluffy, 5 minutes. Stir in the vanilla extract.
Meanwhile, gently melt the coconut oil in a small saucepan set over a medium-low flame. Add the nut pulp and stir to combine. Continue to heat, stirring frequently, until the nut pulp mixture is warm to the touch, about 5 minutes. (This prevents the batter from seizing up when all the ingredients are added.)
Turn the mixer to low, and add the nut pulp mixture, stirring just to combine. Sift the cocoa powder over the egg mixture and mix on low until just combined; the batter will deflate a lot.

Bake:

Spread the batter in the lined pan, sprinkle with the cacao nibs, and bake until the brownies are matte on top, slightly puffed, and a tester inserted into the center comes out with a few moist crumbs clinging, 15-20 minutes. Don’t overbake.
Let cool completely, then lift the brownie out of the pan and cut into 16 squares.

Storage:

The brownies keep well, airtight at room temperature, for up to three days.

Notes

One of the greatest things about these brownies—beyond being naturally free of grains, gluten, dairy, and refined sugar—is that they help you put leftover nut pulp to good use. Whether it’s from cashew almond milk, vanilla maple almond milk, or any homemade variety, this recipe transforms that pulp into something truly indulgent. Just make sure the pulp is well-squeezed; it should be slightly damp and have a soft, clay-like texture.

Don’t have a stand mixer? No problem. You can easily whisk all the ingredients together in a large bowl. Be sure to warm the almond pulp slightly and bring your eggs to room temperature before mixing—placing them in warm water for 5 minutes does the trick. This prevents the batter from seizing when it meets the melted coconut oil.

I used a 9-inch square pan, which makes thinner, snackable brownies. Prefer them thicker? Go with an 8-inch square pan. For a different twist, bake in a round pan and slice into wedges—perfect with a dollop of whipped coconut cream.

Want to dress them up? Try spreading a glossy layer of dairy-free chocolate ganache over the cooled brownies for a stunning finish.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 159