Zero-Waste Brownies Nut-Milk Pulp

Rich, fudgy brownies that ingeniously repurpose leftover nut-milk pulp, minimizing food waste while maximizing chocolate flavor.

I discovered this recipe after making homemade almond milk and wondering what to do with the leftover pulp. These brownies became my favorite way to transform kitchen scraps into a crave-worthy dessert.

Ingredients

• All-purpose flour (or gluten-free blend): 1 cup (120 g)
• Unsweetened cocoa powder: 1/2 cup (45 g)
• Baking powder: 1 tsp
• Sea salt: 1/2 tsp
• Nut-milk pulp (squeezed dry): 1 cup (200 g)
• Granulated sugar or coconut sugar: 3/4 cup (150 g)
• Melted coconut oil or unsalted butter: 1/2 cup (120 ml)
• Large eggs (room temperature): 2
• Pure vanilla extract: 1 tsp
• Dark chocolate chips or chopped chocolate: 1/2 cup (90 g)
• Chopped nuts (walnuts, pecans, optional): 1/3 cup (40 g)

Instructions

Prepare Pan:

Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.

Mix Dry Ingredients:

Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.

Combine Wet Ingredients:

In a large bowl, combine nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla. Mix until smooth.

Blend Wet and Dry:

Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Add Mix-Ins:

Stir in chocolate chips and nuts, if using.

Bake:

Pour the batter into the prepared pan and smooth the top.

Cooking Time:

Bake for 28 – 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool and Slice:

Let cool completely in the pan before slicing into squares.

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My kids love helping mix the batter, and it feels good knowing nothing goes to waste. These brownies have become our go-to treat after any batch of homemade nut milk.

Required Tools

Mixing bowls, whisk, spatula, measuring cups and spoons, 8x8-inch baking pan, parchment paper

Allergen Information

Contains nuts and eggs (unless using vegan substitute), gluten (unless using GF flour). May contain dairy if using butter or regular chocolate chips. Always check labels.

Nutritional Information

Per serving: Calories 210, Total Fat 13 g, Carbohydrates 23 g, Protein 4 g

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Try these brownies warm or with a scoop of vegan ice cream. They are the perfect treat to use up every last bit of nut-milk pulp!

Recipe Questions & Answers

→ Can I use any type of nut-milk pulp?

Yes, almond, cashew, or hazelnut pulp works well. Just ensure it's squeezed dry for optimal texture.

→ How do I make these brownies gluten-free?

Replace all-purpose flour with your preferred gluten-free blend for equally delicious results.

→ What’s a vegan substitute for eggs?

Mix 2 tbsp ground flaxseed with 5 tbsp water, allow to rest for 5 minutes, then add to your wet ingredients.

→ Can I add other flavorings?

Try adding 1/2 tsp espresso powder or orange zest for a deeper chocolate flavor and fresh twist.

→ How do I know when brownies are baked?

Insert a toothpick into the center; a few moist crumbs should remain for perfect fudgy texture.

→ Are there dairy-free options?

Use coconut oil and dairy-free chocolate chips for a fully dairy-free dessert experience.

→ What can I serve these brownies with?

Enjoy them plain, dusted with powdered sugar, or paired with a scoop of vegan ice cream.