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Flourless Almond Pulp Brownies

Naturally Natalie Eng
A great use of leftover almond milk pulp. Vegan, gluten-free, grain-free brownies that are fudgy, rich, and decadent.
Prep Time 5 mins
Cook Time 30 mins
Course Breakfast, Dessert
Cuisine dairy-free, gluten-free, grain-free, healthy, keto


  • 2 c. Almond Pulp (can sub almond meal)
  • 1 c. Cacao Powder
  • 4 tbsp. Almond Butter
  • 1/2 c. Maple Syrup
  • 2 tbsp. Coconut Oil Melted
  • 4 tbsp. Almond Milk Or any other nut milk
  • 1 tsp. Vanilla Extract
  • Pinch Pink Himalayan Salt
  • 1/2 c. Vegan Chocolate Chips



  • Preheat oven to 300 degrees.
  • Mix dry ingredients in a large mixing bowl.
  • Mix in wet ingredients and stir well. Then stir in chocolate chips.
  • Layer an 8x11 brownie pan with parchment paper and press mixture into it evenly.
  • Bake for 30-40 minutes, or until desired gooeyness.


Store in an airtight container in the refrigerator up to 2 weeks.
Keyword Almond Pulp Brownies, Flourless Brownies