The Vegan Almond Pulp Brownie Bites are a delicious recipe. Furthermore, the taste of the chocolate and almonds makes the recipe flavorful. Moreover, these are very tasty and fill with nutritious and also based on plants. Next, combine the milk and brownies for a nutritious and delicious dessert.
What is vegan almond pulp?
The residual wet almond combination after producing almond milk is known as almond pulp. Soaked almonds are blend with water to create a creamy, non-dairy milk for homemade almond milk. The thicker almond milk pulp must next be removing from the milk, gently straining it through a fine mesh strainer or Nut Milk Bag.
Tips for making this recipe:
Almond pulp dry out in a microwave, spreading it out onto a baking sheet lined with paper toweling or a silicone baking mat, then heating the microwave to between 170 °F and 210 °F. After that, bake the almond pulp for one or two hours, till it dries completely. Next, grind the dehydrated almond pulp in a food processor or blender till a fine flour forms.
Ingredients:
- Shredded coconut: 1/4 cup.
- Ground flaxseed: 1/4 cup.
- Not milk pulp: 1.
- Coconut oil: 1 tbsp.
- Sticky dates: 1 cup.
- Salt.
Instructions:
- In a powerful blender or food processor, combine the soft, sticky dates and the almond pulp; pulse til a reasonably thick batter develops.
- You pressed the contents into the blades of my Vitamin using a tamper and a lower speed setting.
- Pour the mixture into a basin and mix in the other items.
- Mix everything before a dough that tastes like chocolate develops.
Notes:
- These almond-pulp brownie bites will keep much better in the freezer, but the texture is going to get much softer. Though they are more akin to truffles, they are nonetheless tasty.
Nutritional facts:
Carbohydrates: 12 g.
Fat: 4 g.
Fiber: 3 g.
Protein: 1 g.
Iron: 1 mg.
Sodium: 7 mg.
Calories: 76 kcal.
Calcium: 16 mg
