This brownie uses the pulp left over from making almond milk. I know, I know, sounds super time consuming! The luxury of fresh almond milk must only be available to those who have all the time in the world, enough time in fact to regularly torture almonds!
But honestly it is not as difficult, time consuming or complicated as it sounds and tastes SO MUCH BETTER!
Cartons of almond milk from the supermarket contain less than 5% almonds (um... major rip off!!) and also have host of other ingredients that are best left on the shelf.
So why not try making some milk first and then treating yourself to a brownie afterwards! It's a match made in heaven!
Here is the basic recipe for almond milk...
Soak 1 cup or so of almonds in water overnight or for at least for 3 hours.
Rinse and drain your almonds.
Add to a blender with 4 cups water.
Blend until creamy (about a minute).
Strain through a cheesecloth or linen fabric into a large bowl.
Save the pulp (for the brownies!) and pour the milk into a jar to store in the fridge for 3-4 days.
Now on to the brownies!!...
4 large eggs
1/2 cup coconut sugar
1 Tbsp vanilla extract
1/2 tsp sea salt
1/2 cup coconut oil, (melted)
2/3 cup packed almond milk pulp
1/2 cup good quality cocoa or raw cacao powder.
1 bar of 85% dark chocolate chopped into chunks (I used Lindt 85%)
1/2 cup walnuts
Grease and line slice tin with baking paper.
Preheat oven to 180Cº
Place the eggs, sugar, vanilla and salt into a food processor.
Blend until well incorporated.
Add the almond milk pulp and pulse until incorporated.
Add the melted coconut oil, and the cocoa powder and mix again to combine.
Finally add the chopped chocolate and walnut, pulse a few times until incorporated.
Pour the batter into the slice tin and place in the oven to cook for about 15-20 minutes.
You'll know they are done when the top loses its shine and it's semi firm to touch.
Cool completely and then cut into 16 slices.
* recipe adapted from www.thebojongourmet.com and www.michelleyandle.com