Note: This blog post may contain ads and affiliate links. As an Amazon Associate I earn from qualifying purchases.If you don’t wish to support my site, please don’t click on any ads or affiliate links. This will ensure that I don’t receive any income while you’re using my site.Affiliate links turn orange when you hover over them.Thank you!
Jump to Recipe
If ever you needed an excuse to start making your own almond milk, this raw almond pulp chocolate fudge brownie recipe would have to be it.
Because if you don’t have almond pulp left over from making raw almond milk, then you simply can’t make this slice, and that would be a travesty.
Be warned though – you may find this raw chocolate fudge so addictive that you find yourself obsessing about it, like I have been all day.
Remembering the rich, chocolatey taste. The sticky, gooey texture. The dense, comforting sensation in your belly.
Wondering when you’ll next get a chance to have a piece. Wondering how many pieces you can eat in one sitting. Wondering if you can bear to share it with anyone else.
We make almond milk every day or two in our house, so I’m always on the lookout for recipes to use it up.
But I haven’t had much success with all the different recipes I’ve tried – they were either too much effort or the texture of the pulp was just all wrong.
In fact, I’d had so many flops that I’d actually given up trying recipes to use up our leftover almond pulp.
I’ll admit, this raw chocolate fudge recipe uses an obscene amount of dates.
And a ridiculous amount of cacao powder. And yet surprisingly, it’s not that sweet.
You need to store it in the freezer to keep it firm, but it never truly freezes.
Happily, the perfect way to eat it is straight from the freezer (with your bare hands, while nobody’s looking…)