If you make your own nut milk then don't waste the almond pulp. These easy chocolate brownies use almond pulp and aquafaba so they really are a zerowaste treat!
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180 g sugar
1 cup almond pulp (the pulp left over from using 1 cup of almonds to make almond milk)
80 g cocoa powder or cacao
1/2 cup coconut oil
9 tbsp aquafaba (brine from a can of chickpeas)
1/2 cup flour
1 tbsp vanilla essence
1/2 tsp salt
1 cup macadamias/walnuts/raspberries/chocolate chips/cacao nibs/something else delicious
Optional: a few tablespoons of cacao nibs and/or chopped nuts to top
Line a square baking tin (if you use baking paper) and preheat the oven to 175°C.
Melt the coconut oil in a pan. Turn off the heat, add the almond pulp and stir to combine.
In a separate bowl, combine the sugar, cocoa powder and flour, and mix well. Add to the pan and stir in. It might seem really dry at first, but it will blend in.
Once combined, add the vanilla essence, salt and walnuts (or delicious thing of your choice).
In a tall cylinder, whisk the aquafaba to form stiff peaks. (This will take longer than you think.) If using a stick blender with a whisk attachment it takes at least 5 minutes of constant whisking.
Add the aquafaba to the brownie mixture in the pan, slowly folding to incorporate with as little stirring as possible.
Once fully mixed, pour into the baking tray.
Sprinkle the toppings on (if using) and bake in the oven for 20 – 25 minutes until the top is dry.
Store in the fridge or freeze for later.
Aquafaba is the brine in a can of chickpeas and is often used to replace eggs in recipes. Try it in this healthier recipe for chocolate mousse.
Making homemade seed crackers reduces your plastic waste and these super easy crackers use any combination of seeds and flours.
If you have leftover cooked pumpkin, but are craving something sweet, give these soft, slightly chewy bars a try.
