7-Ingredient Brownie Bliss Balls (Made from Almond Pulp!)

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Have you ever made your own almond milk at home and wondered what to do with the leftover pulp?! This recipe is for you!

Let us show you how easy it is to make these 7-ingredient, 20-minute bliss bites, made entirely in the food processor!

This recipe starts with leftover almond pulp from making homemade almond milk. We haven’t tested it with nut (or coconut) pulps, but we assume others would work! Check out our Guide to Making Dairy-Free Milk for more inspiration.

These bliss balls get their natural sweetness from dates, chocolate flavor from cacao powder, and nuttiness from raw walnuts.

Almond pulp adds moisture and a subtle vanilla-almond flavor, while hemp seeds add plenty of plant-based protein and healthy fats!

Last but not least, almond butter (or another nut butter of choice) is added for binding and even more nutty flavor.

Simply form your dough into balls, then roll with cacao powder, hemp seeds, or cacao nibs!

We hope you LOVE these bites! They’re:

Hearty
Wholesome
Chocolatey
Fudgy
Rich
& A great use of almond pulp!

These would make the perfect healthier snack or dessert to have on hand throughout the week. Pair with our 5-Minute Mushroom Latte, Feel Good Hot Chocolate, or Golden Milk Latte for the ultimate afternoon treat or evening wind-down.

Into bliss balls and energy bites? Be sure to check out our Matcha Bliss Balls, Golden Milk Snack Bites, No-Bake Carrot Cake Bites, and No-Bake Vanilla Cake Bites!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

7-Ingredient Brownie Bliss Balls (Made from Almond Pulp!)

Incredibly fudgy, rich brownie bliss balls made with wholesome ingredients, including almond pulp leftover from making homemade almond milk! Just 20 minutes, 7 ingredients, and 1 food processor required!
Author Minimalist Baker
Print
4.9 from 37 votes
Prep Time 20minutes
Total Time 20minutes
Servings 14(Balls)
Course Dessert/Snack
Cuisine Dessert, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

  • 1cupraw walnuts*
  • 1/2cup packedpitted dates (medjool is best // measured after pitting)
  • 2/3cupalmond pulp* (or sub almond meal)
  • 1/3cupcacao powder or unsweetened cocoa powder (plus more for rolling)
  • 3Tbsphemp seeds (plus more for rolling)
  • 1/4tspsea salt
  • 3Tbspcreamy almond butter (or other nut or seed butter)

Instructions

  • Add walnuts to the food processor and pulse into a meal. Then add dates, almond pulp (or almond meal), cacao or cocoa powder, hemp seeds, sea salt, and almond butter. Mix/pulse to combine. The result should be a moist, dough-like mixture. If too wet, add a bit more cacao powder or hemp seeds.
  • Refrigerate for 10 minutes. Then scoop out rounded Tablespoon amounts (we like this scoop) and carefully form into balls — about 14 (amount as original recipe is written // adjust if altering batch size). The dough will be somewhat stiff, so use the warmth of your hands to gently form/roll into balls.
  • Roll in extra hemp seeds or cacao powder (optional). Note: The bites get a fudgy, sticky outer texture when rolled in cacao powder — which we liked. For less-sticky bites, roll in hemp seeds, or even cacao nibs!
  • Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.

Video

Notes

*Though we haven’t tested it, we think cashews, almonds, or sunflower seeds would work in place of the walnuts.
*See our tutorial on How to Make Almond Meal from Almond Pulp.
*Recipe adapted from our Dark Chocolate Hemp Energy Bites.

Nutrition (1 of 14 servings)

Serving: 1ballsCalories: 138Carbohydrates: 9.6gProtein: 4.2gFat: 10.4gSaturated Fat: 0.9gSodium: 2.4mgPotassium: 210mgFiber: 2.4gSugar: 5.3g

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  1. Mariasays

    Very tasty indeed and reminds me of a baked chocolate cake (I’ve never tried real brownie to be fair)! Really liked them much more the next day, its when they get that lovely cake-like texture. I also used pecans instead of walnuts.

    Reply
    • Support @ Minimalist Bakersays

      Yay! So happy to hear you enjoyed these, Maria. Thanks so much for the lovely review!

      Reply
  2. Kristensays

    These are very good. I rolled mine in coconut and it was a great way to use up nut pulp. I added extra sweetener, but next time I’ll double the sweetener and/or add less cocoa powder.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the great review and for sharing your modifications, Kristen!

      Reply
  3. Jessica Ringenbergsays

    Didn’t have any walnuts, so I made it with pecans. Turned out perfect! Followed everything else in the recipe exact. It’s delicious, and toddler approved! Thanks for this recipe :)

    Reply
  4. Beth Csays

    I came across this recipe to use up the almond pulp after making the almond creamer (delish) and was amazed how great they came out. I froze them and it’s so good to have these as a quick sweet treat with no guilt! I used recipe almost exactly. Ran short on walnut and added a few cashews to make up and also added chia seeds. Let sit in fridge for an hour before rolling into balls. Will definitely make this again and again.

    Reply
  5. Kate Wellesleysays

    I absolutely LOVE these. They are cakey and chocolatey, and just the right amount of sweet. I also love the fact that the dates add a sweetness without being detectable. Yum.

    Reply
    • Support @ Minimalist Bakersays

      Hi Fati, the dates are key for balancing the flavors and texture. Another dried fruit would be the next best option!

      Reply
  6. Kathrynsays

    I’ve just made this, had to make some changes out of necessity. I used cashew pulp, peanut butter, chia and flax seed and a touch of maple syrup. I also had to roll them in cocoa powder three times for them to be covered and for the balls to not absorb the cocoa powder, maybe this means my mix was slightly too wet? They’re in the fridge ready for tomorrow’s tasting ;)

    Reply
      • Kathrynsays

        They taste lovely, I might add a little maple syrup next time for a tad more sweetness. Also, when I took them out of the fridge, again the powdered cocoa had melted into the balls and when you pick them up they’re sticky and you get chocolate all over your fingers. Which, is fun ;)
        But do you have any idea why?

        Reply
        • Support @ Minimalist Bakersays

          We’re so glad you enjoy the flavor, Kathryn! It sounds like they may need slightly more dry ingredients. We’d suggest increasing the cocoa powder and/or hemp seeds or using slightly fewer dates next time. Hope that helps!

          Reply
      • Kathrynsays

        I just wanted to let you know that We’ve just had them with strawberries and, oh my god… it takes it to a whole new level.. amazing dessert!

        Reply
  7. Kathrynsays

    Hi! If I don’t have hemp seeds, what could I use in its place please? :)) xxx

    Reply
    • Support @ Minimalist Bakersays

      We haven’t tried it but we think chopped walnuts or pecans could be good here in place of hemp seeds! xo

      Reply
  8. Kristinasays

    It’s so delicious! I can’t imagine my life without it anymore. The best way to use the almond pulp.
    How many grams is one ball?

    Reply
    • Support @ Minimalist Bakersays

      Hi Kristina, We’re so glad you enjoy them! We would estimate about 27 grams.

      Reply
  9. Liasays

    I made these with almond flour as that’s what I had on hand. The texture is great, but when I tasted the dough prior to rolling, it wasn’t sweet at all and almost tasted salty. I don’t think my dates were bad because I used the same batch of dates two days ago to make MB vanilla cake bites (🤤). I’m glad I tasted the dough before rolling it into balls. I added a generous drizzle of molasses and gave it another pulse in the food processor. Turned out so great! Next time I might try maple syrup instead of molasses for a less overpowering flavor.

    Reply
    • Support @ Minimalist Bakersays

      Hi Lia, thanks for sharing your experience! Maple syrup should help or you could also try more dates. If not using medjool, that would be our recommendation.

      Reply
    • Support @ Minimalist Bakersays

      Perhaps! We’re not sure whether they will be sticky enough. Let us know if you try it!

      Reply
  10. Jodysays

    Thanks for this recipe! I made some hazelnut milk and used the leftover hazelnut pulp in this recipe, also substituting hazelnuts for the walnuts. It turned out great and is so easy. My husband likes to pack energy bars with him when he’s working outdoors or for hiking or other outdoor adventures. We both like this bliss balls a lot, so I think we’ve found a great new homemade substitute for Clif Bars.

    Reply
  11. Chloesays

    These are amazing and will absolutely be a new staple in my house! I made them exactly as is and shared with both my sister and partner who both loved them. They are seriously addicting and taste just like brownie batter. Not to mention they are simple and quick to make.

    Reply
  12. Lucy Ksays

    These are just what Ive needed to use my almond milk leftover pulp. I dont like walnuts and substituted a mix of 1/5 cashews and the rest almonds (all I had in the pantry). I also only had peanut butter, and added a few drops of maple syrup and about 10 mls of my almond milk; my almond pulp had been in an open container the fridge so was a bit dry. Easy, perfect recipe, yum. I’m taking for my work morning tea tomorrow and know they will impress (with minimal effort and no baking)!

    Reply
  13. Amysays

    Absolutely delicious! Love that the sweetness comes from dates. Couldn’t be easier to make and always a crowd pleaser. I now make a big batch store in freezer and bring to parties or pull out when guests come over. Everyone, even kids, are asking for more.

    Reply
  14. Careysays

    I need to remember to read the comments before I make the recipes!! Haha I would have known to soak my dates! Mix is in the fridge chilling but it’s crumbly (though still tasty…I may or may not have sneaked a few spoonfuls before it went in the fridge!) I also stored my pulp in the fridge for a few day’s so it may have dried out a bit too! Overall it’s still yummy 😋 I will be making these after I finish making my coffee creamer!

    Reply
    • Support @ Minimalist Bakersays

      Thanks for sharing, Carey! You could try adding more nut butter to help them hold together if too dry.

      Reply
  15. Mosays

    I made these balls second time round today. I love them! My kids love them in their pack lunches, too. Last week I subbed the hemp seeds for chia seeds. Today I subbed the walnuts for cashew nuts. Both turned out super good, super yummy!

    Reply
  16. Carriesays

    These turned out amazing! I love the hemp for a little extra protein. And using the pulp from my homemade almond milk is such a great idea! Thank you!!

    Reply
  17. Mary B.says

    I saw that someone else inquired about making these with okara instead of almond pulp. We make soy milk frequently, so I decided to try. The first batch I made were just “meh”. They weren’t terrible, but they tasted watery and bland. I just tried a second batch. I squeezed as much water out of the okara as possible. That made them better, but okara just doesn’t have as much flavor as almond pulp, so they were still bland. I started adding stuff to try to improve the flavor—peanut butter, cacao nibs, vanilla extract, almond meal, almond extract, and even some cayenne. The end result is good, but not spectacular. So, it’s possible with okara, but be prepared to tweak it.

    Reply
    • Support @ Minimalist Bakersays

      We haven’t tried that, but we’d say a mixture of sunflower, flax, and chia would be best (grind flax and sunflower into a meal first before adding). Let us know if you try it!

      Reply
  18. Ekasays

    Hi, I was wondering if leftover black sesame seed pulp could be used instead of almond pulp? Do you think it would work? Thanks in advance :)

    Reply
    • Support @ Minimalist Bakersays

      We haven’t tried it, but we think so! It may be slightly more bitter.

      Reply
  19. Georgiasays

    I was wondering how I could include protein powder in this recipe? Would I need to adjust other quantities of ingredients to balance out texture or the moisture?

    Reply
    • Support @ Minimalist Bakersays

      Hi Georgia, we haven’t tried it, but sounds promising. You could maybe use it in place of the hemp seeds?

      Reply
  20. Rebeccasays

    Love this recipe! It’s a great way to make use of almond pulp. I’ve made it twice and find it’s very easy to adapt to your own preferences. I add fewer dates and a scoop of protein powder with liquid sweetener to keep the batch moist. Perfect for freezing!

    Reply
  21. Rebeccasays

    Very tasty recipe! I had some issues with the dough coming together well and the final product was a bit crumbly, but still yummy.

    I used store bought almond meal, cocoa powder, and food processor blitzed flax seeds instead of hemp seeds. I added a teaspoon or two of honey for extra sweetness and a few tablespoons of water to try to get the dough to be more sticky. The dates were pretty fresh, but maybe soaking them ahead of time would help.

    Reply
    • Support @ Minimalist Bakersays

      Thanks for sharing your experience, Rebecca. We made these with almond pulp and wonder if that could account for some of the difference? Though others don’t seem to have had an issue with almond meal. Let us know if you do some experimenting!

      Reply
  22. Michelle Ocamposays

    I’ve been making these every week after I make almond milk, and pop them in the freezer. We love them at my house, even my kids think they are getting a super decadent treat (that I don’t mind feeding them.) Thanks so much for the recipe!!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad everyone enjoys them, Michelle! Thanks for sharing!

      Reply
  23. Bonniesays

    These are really tasty! I didn’t have almond pulp on hand, so I used almond flour and they turned out great. Wondering what they’d be like with hazelnuts instead of walnuts… might give a Nutella-esque flavor.

    Reply
  24. Jennasays

    I didn’t feel right throwing out the pulp after making almond milk, so I tried this recipe. Was pleasantly surprised! It’s very tasty, and quick to make. I didn’t have enough walnuts on hand, so I subbed 1/2 walnuts, 1/2 cashews for the walnut portion of the recipe. It turned out great, thank you!

    Reply
  25. Laurensays

    These are fantastic! I’m always looking for good ways to use almond pulp after making almond milk and this may be my new go to. They’re a perfect snack, and decadent enough to be dessert but also nutritious enough to have as a snack or post workout. I used cashew butter and will experiment with other nut butters in the future. Thanks!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Lauren. We are so glad you enjoy them and find this recipe helpful! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  26. Donna McCulloughsays

    so this was my first time on making this recipe. i used sunflower butter instead of almond butter and since i just made my second batch of almond milk i used the pulp from that so very fresh!! love the fact it isnt overly sweet or chocolaty(spell check :)) i will certainly make it again when i make the milk again. for those who want a sweet chocolate taste this, i dont feel, is the “brownie” you’re gonna want.

    Reply
  27. Jackisays

    Wow! I was pleasantly surprised with these! I’ve made a few “brownie” type recipes lately (not from Minimalist Baker) and they have NOT been turning out (dry, chalky, even cardboard-y [again, NOT from Minimalist Baker]) so I think I was a little nervous that I’d have, yet again, another flop but not with these!

    My favorite part is that you can go right from making almond milk to making these. No drying of the pulp and grinding— just bing boom. Brownie bites.

    I don’t have a food processor, so I made these in the blender and unfortunately, overheated my blender. In the future, if I make them in the blender again, I’d likely use date syrup or I’d blend the dates by themselves before I adding everything else.

    Alas, even with the hunks of date in them not properly blended, they are delicious and will use this recipe often!

    MB, if you can think of more recipes that use simple almond pulp, I’d appreciate it. I hate wasting the pulp from making almond milk but so far, this is the only recipe I’ve found (looking at two of my usual resources) that I don’t have to do an extra step with the pulp before using (not interested in drying the pulp in the oven or dehydrator.)

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Jacki! We will add more almond pulp ideas to our requests list! A food processor is definitely ideal for these. Thanks for sharing your experience!

      Reply
  28. Alaina Caseysays

    Hi! Just wondering if you need to dry the almond milk pulp first? Or can use the pulp straight after making the milk? Thanks!

    Reply
      • Jeanniesays

        I’m going to givethese a try befote going back to LC (low carb) eating.

        I am interested in making a low carb version. I thinkn I will take the dates out and see how that goes. If it doesn’t go well, I will try using berries.

        Any suggestions?

        Reply
        • Support @ Minimalist Bakersays

          Hi Jeannie, the dates help hold them together, so we’re not sure of a low carb substitute that would provide the same stickiness. Let us know if you do some experimenting!

          Reply
  29. Suzannesays

    I just tried these brownie bliss balls, after using your recipe for Almond milk which turned out delicious! I like not having any waste when cooking. The balls will definitely come in handy when I want a sweet chocolate treat. Thank you for the ease in following this recipe.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Suzanne. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  30. Nataliesays

    I have been trying to research the difference between dates and prunes. The prunes I buy have more moisture than the dates available to me. Is taste preference why you use dates most often?

    Reply
    • Support @ Minimalist Bakersays

      Hi Natalie, we prefer the test, texture, and accessibility of dates. But if you give it a try with prunes, we would love to hear how it goes!

      Reply
    • Dana @ Minimalist Bakersays

      I’d say a mixture of sunflower, flax, and chia would be best (grind flax and sunflower into a meal first before adding).

      Reply
  31. Dasays

    Another round of brownie balls were made today! Gosh, these are so easy and GOOD.

    I didn’t go with the dreamed-of cherries this time (see my review below), but being short on walnuts, I tried this with peanuts plus some walnut oil to ensure the sticky quotient. I also used homemade peanut butter. Oh my goodness, it’s GOOD! You do have to fiddle with the consistency going this way, but it works beautifully!

    Reply
  32. Whitney Bsays

    I just made my third batch of these! They’re amazing as a pre-workout snack or dessert!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Whitney. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  33. Shellysays

    I made this with almonds instead of walnuts(dont like walnuts) and part almond and peanut butter. I had 3 teen boys over and they all liked them. My husband did too. They are fantastic! Thank you

    Reply
  34. Sonia Kolasinskasays

    I used sunflower seeds instead of walnuts and “normal” dates (not medjool) and I think it made the consistency not sticky enough. It was still tasty but I was looking for more of a chewy texture :) Next time I’ll stick to the recipe better. But this was a great way to use my almond pulp!

    Reply
  35. Becssays

    Hi can I use package dates ? If so do I need to soak it beforehand? It looks yummy can’t wait to try!

    Reply
    • Dana @ Minimalist Bakersays

      Yep! As long as they aren’t too dry or hard there’s no need for soaking.

      Reply
  36. Daniellesays

    Amazing! I had a chocolate craving and these were so satisfying. I used almond flour instead of the pulp and I didn’t have hemp seeds, but I kept everything else the same. Thank you for this great recipe.

    Reply
  37. Abbysays

    These are amazing and so addictive! No almond pulp here, so I processed cashew pieces with the walnuts and added a dash of water. They came out the perfect consistency. I have a feeling that these will be a weekly occurrence in my house! Thank you!

    Reply
  38. Aqdassays

    These look amazing! Can’t wait to try them!

    Can I use date paste in place of whole dates?

    Reply
    • Dana @ Minimalist Bakersays

      Yes, however, I’m not sure exactly how much date paste that would equal. Maybe 1/4 – 1/3 cup?

      Reply
  39. Amandasays

    You’ve done it again Dana! These are really good! I subbed in cashews, almond meal and peanut butter. Then I rolled the balls in Ghost Whey protein powder (milk chocolate flavor). Wow! These are definitely going to be my chocolatey treats when the mood strikes.

    Reply
    • Dana @ Minimalist Bakersays

      Yay! These are definitely new faves of ours, too! So glad you enjoyed them, Amanda.

      Reply
  40. Sarahsays

    These were lovely and easy to make! Mine were a bit dry, so I added another tablespoon of nut butter and a teeny bit of water. Worked perfectly! The fudgy and not-too-sweet taste is just what I like in a chocolate treat.

    Reply
  41. Danisays

    This is my new favorite snack to keep in the freezer for our busy lives on the go. Didn’t have hemp seeds on hand and used the sub almond meal and cacao powder, turned out great! Seriously delicious and satisfying.

    Reply
  42. Margosays

    Hello! I just made these Brownie Bliss Balls and they are amazing! Pure ingredients and great flavour and easy to make too! I used almond meal and cocoa powder. I thought my “dough” would be dry without using the pulp, but it wasn’t. They were easy to roll and stayed together, no cracking or crumbling! Can’t wait to share these with my family!

    Reply
    • Dana @ Minimalist Bakersays

      Yay! Thanks for sharing, Margo! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers. xoxo!

      Reply
  43. Mary Dossettsays

    Quick, easy, and fantastically delish! Used half almond pulp (all that I had from yesterday morning’s batch of almond milk), and topped off with Bob’s Red Mill “Super-fine natural almond flour from whole almonds”. Whew — what a mouthful! The almond flour from skinless, blanched almonds would probably work, but it just seemed that those wouldn’t help in the flavor department.

    These bliss balls are an absolute mouthful of wonderful! I like the taste better after they chill. Popped one in my mouth while making them (how could I possibly resist?), but the taste of hemp seeds was a bit pronounced. After chilling overnight, everything was perfectly balanced.

    Thank you, Dana — you’re keeping us chocoholics very, very happy!

    Reply
  44. Andreasays

    Yes, yes, YES!!!
    I’ve just recently discovered home made almond milk and it tastes soooo much better than the store-bought ones. But didn’t know what to do with the pulp. I saw some ideas on other blogs but many of them required “dehydrating” the pulp in a low-temperature oven or dehydrator (summer is too hot for the oven and I don’t have fancy gadgets like a dehydrator) plus I trust YOUR recipes because they always turn out amazing. So this one is definitely on my “make it ASAP” list. Thanks a million!

    Reply
  45. Ruthsays

    Struggling to get this wet enough to form a dough…. I subbed almond pulp with almond flour which is obviously drier. I’ve added a few more dates and a load more almond butter so hopefully! It smells delicious it’s just more of a crumble at the moment! ?

    Reply
    • Dana @ Minimalist Bakersays

      Hmm, I’d say a little coconut oil (melted) may be your friend here! Otherwise, more dates or almond butter would help as well :D

      Reply
    • Daniellesays

      I also subbed the almond pulp with almond flour and found the dough to be too dry so I added another 1/2 cup of dates (for a total of 1 cup) and 2 TBSP of coconut oil and they were perfect! Next time I’ll see if I can get my hands on some almond pulp.

      Reply
    • Dana @ Minimalist Bakersays

      A magic bullet may work. It’s not our favorite tool for recipes like this, but if you try it let us know how it goes!

      Reply
      • Dannasays

        I love this recipe, it’s so forgiving and delicious!! have been using my ninja single (similar to magic bullet size). It works to a point, then the blade sticks, so I finish with my hands, like kneading sticky dough. I used maple syrup when I had no dates, hazelnuts and almond butter, then rolled in toasted coconut chips. Also tried sesame seeds, which cut the richness of the almond butter. Oh my. So yummy. Thank you!!!

        Reply
  46. Jean Myerssays

    I make homemade soymilk and wonder if this would work with okara, the pulp left form the soybeans?

    Reply
    • Dana @ Minimalist Bakersays

      Hmm, we’re not sure about that. But if you give it a try let us know!

      Reply
  47. Joannesays

    Your recipe for homemade almond milk lists several flavoring options. What type of almond milk do you use for these brownie balls?

    Reply
  48. Dasays

    Holy cats, this gorgeous stuff barely made it to the fridge! The boys ATTACKED them when I finally mustered the generosity to serve them. LOL!

    Yet another terrific recipe! I look forward to tweaking it, because it deserves many versions – with dried cherries, perhaps? Oh yes, that’s got to be the first one. Thank you!

    Reply
    • Dana @ Minimalist Bakersays

      haha, yay! Thanks for sharing! Smart idea with cherries! Let us know if you try.

      Reply
  49. Angesays

    Hi Dana,

    Can raw almonds be used instead of almond pulp? If one doesn’t make their own almond milk, can they still make these appetizing bites? Thank you! (Love your recipes!)

    Reply
    • Dana @ Minimalist Bakersays

      I’d say almond meal be used in place of the pulp! Let us know how it goes!

      Reply
  50. Annesays

    Oh this is great! I love homemade almond milk, but it seems like such a waste to throw out that pulp!

    Reply
  51. Jackiesays

    For the almond pulp- does this need to be dried out after making the almond milk, or can you use it as-is? I’m looking forward to trying the recipe!

    Reply
    • Dana @ Minimalist Bakersays

      In this recipe you use it as is – kind of wet :D (but almond meal would also work here).

      Reply