20 Feb 2013 • Updated 9 Aug 2020
Note: This blog post may contain ads and affiliate links. As an Amazon Associate I earn from qualifying purchases.If you don't wish to support my site, please don't click on any ads or affiliate links. This will ensure that I don't receive any income while you're using my site.Affiliate links turn orange when you hover over them.Thank you!
If ever you needed an excuse to start making your own almond milk, this raw almond pulp chocolate fudge brownie recipe would have to be it.
Because if you don’t have almond pulp left over from making raw almond milk, then you simply can’t make this slice, and that would be a travesty.
Be warned though – you may find this raw chocolate fudge so addictive that you find yourself obsessing about it, like I have been all day.
Remembering the rich, chocolatey taste. The sticky, gooey texture. The dense, comforting sensation in your belly.
Wondering when you’ll next get a chance to have a piece. Wondering how many pieces you can eat in one sitting. Wondering if you can bear to share it with anyone else.
We make almond milk every day or two in our house, so I’m always on the lookout for recipes to use it up.
But I haven’t had much success with all the different recipes I’ve tried – they were either too much effort or the texture of the pulp was just all wrong.
In fact, I’d had so many flops that I’d actually given up trying recipes to use up our leftover almond pulp.
Until this.
I’ll admit, this raw chocolate fudge recipe uses an obscene amount of dates.
And a ridiculous amount of cacao powder. And yet surprisingly, it’s not that sweet.
You need to store it in the freezer to keep it firm, but it never truly freezes.
Happily, the perfect way to eat it is straight from the freezer (with your bare hands, while nobody’s looking…)
Raw Almond Pulp Chocolate Fudge Brownie
This raw chocolate fudge brownie recipe is the perfect reason to start making your own almond milk. Be warned, you may become addicted.
Print Pin Rate
Category: Dessert
Cuisine: Paleo, Raw, Vegan
Tags: chocolate, dairy-free, egg-free, gluten-free, oil-free, soy-free, sugar-free
Cook time: 30 minutes minutes
Pre-soaking time: 8 hours hours
Makes: 24 pieces (12 serves)
Calories per serve: 290kcal
Author: The Rawtarian
Ingredients
- 1 cup almond pulp , from making almond milk (about 160g)
- 1 cup cashews (140g)
- 2 cups medjool dates (480g)
- 2/3 cup cacao powder (65g)
- 1/2 cup shredded coconut (40g)
- 1/4 cup agave nectar (70g)
- 1/2 tsp salt
Method
Grind cashews in food processor until very fine.
Pit dates and add them to the cashew flour. Process until the dates are well chopped and the mixture starts sticking together.
Add the almond pulp, cacao powder, coconut, agave and salt and process until well combined. Stop while there is still texture and air left in the mix.
Transfer mixture into a brownie dish or small container and press down firmly.
Freeze for a couple of hours, slice, and eat straight from the freezer.
Preparation
- Before: 8-12 hours (soaking almonds & making milk)
- During: 20 mins (mixing) + 10 mins (cleanup)
- After: 2+ hours (freezing)
- Need: Food processor
Nutrition Information
Serving: 80g (2 pieces); Calories: 290kcal; Carbohydrates: 41.6g; Protein: 7g; Fat: 14.7g; Saturated Fat: 3.7g; Polyunsaturated Fat: 2.6g; Monounsaturated Fat: 7.2g; Sodium: 102mg; Potassium: 558mg; Fiber: 7.4g; Sugar: 28.3g; Vitamin A: 50IU; Vitamin C: 0.8mg; Calcium: 100mg; Iron: 2.5mg
Tips
- Here’s a simple recipe for making your own raw almond milk at home.
- If you don’t have almond pulp leftover from making almond milk, then don’t bother with this recipe. Try a different raw chocolate fudge brownie recipe instead.
- I actually doubled this recipe from The Rawtarian, because our almond milk recipe makes a full cup of almond pulp, so you can adjust the quantities up or down if you need to.
- This fudge needs to be stored in the freezer. Don’t refrigerate it or defrost it. Trust me, it’s utterly edible straight from the freezer.
- You could add chocolate icing, chocolate sauce, or even chocolate ice cream to this raw chocolate fudge brownie for an even more decadent dish.
- You could double the recipe and turn this into anawesome chocolate mud-cake as well.
Time to go make some more almond milk, methinks.
Have an awesome day!
Nikki H Stokes, Eating Vibrantly
I studied Biochemistry and Genetics at Monash University, graduating with a Bachelor of Science, with Honours. I've always had a passion for natural health, having grown up with asthma, eczema and numerous food allergies, and I wanted to help my kids avoid the same issues. I love blending science and alternative approaches to find the best of both worlds, and I'm always looking for ways to create more amazing health and happiness in my life.
Learn more about me
FAQs
We set out to create an indulgent, fudgy, chocolatey brownie that would make a perfect brownie gift. Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe.
What is the difference between fudge brownies and regular brownies? ›
Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.
Is it better to use milk or water in brownie mix? ›
You can make several substitutions to help improve a boxed brownie mix and make it taste homemade. One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water.
How do you jazz up brownies? ›
Crushed potato chips, pretzels, and salted nuts stirred in or sprinkled on before baking can add textural interest, plus a little savoriness that can make the rich chocolate flavor more pronounced. A shower of sea salt or flaky salt like Maldon over baked brownies before slicing makes for a dramatic, sparkly finish.
What is the old version of brownies? ›
Brownies were originally called Rosebuds and were founded by Lord Baden-Powell after the younger sisters of the Guides and Scouts showed an interest in joining the Guide Association. The Girl Guides Gazette said that Rosebuds wore a dark blue skirt, knitted jersey, cap or tam and the Rosebud Brooch.
What is a fairy brownie? ›
brownie, in English and Scottish folklore, a small, industrious fairy or hobgoblin believed to inhabit houses and barns. Rarely seen, he was often heard at night, cleaning and doing housework; he also sometimes mischievously disarranged rooms.
What are the three types of brownies? ›
Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.
Are my brownies fudgy or raw? ›
To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.
Why did my box brownies turn out like cake? ›
Too much flour? Go back to your edges - if they're not burnt, look a good colour (similar to the centre) but the brownie is too cakey and dry throughout, the recipe probably included too much flour.
What happens when you add an extra egg to brownie mix? ›
If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.
The sour cream enhances the overall texture of the brownies while keeping them moist and fudgy in a very appealing way.
Are brownies better with butter or oil? ›
the butter brownies actually had a fudgier texture. they were softer, and they really just melted in your mouth. they also had that shiny crust and just better flavor, whereas the oil brownies were actually chewier. they were crunchier at the top and at the edges.
What is the best thing to add to brownies? ›
You're free to add any extras you'd like to the batter. Perhaps a few handfuls or nuts – my favorite being pecans, almond, or walnuts. A teaspoon of instant espresso powder will deepen the chocolate flavor of the batter. A splash of vanilla extract extract is always nice, too!
Do you bake brownies on upper or lower heat? ›
In terms of the temperature, most recipes and boxed brownie mixes will have you baking your brownies at 350 degrees Fahrenheit. However, by lowering your oven temperature by just 25 degrees, you can help ensure your brownies don't bake as fast, which can keep them gooey.
Is there a difference between chocolate and fudge? ›
Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.
What's the difference between fudgy and undercooked brownies? ›
To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.
What does fudge brownie taste like? ›
Fudgy Brownies
With a high amount of fat (in the form of butter and chocolate) and less flour than other varieties, these sweet squares do not hold back. You can expect an intensely rich chocolate flavor and a dense, super-moist, often gooey texture that just might remind you of a truffle.
What is the most popular type of brownie? ›
What Are the Three Most Popular Types of Brownies? The three most popular types of brownies include cakey, fudgy, and chewy variations. Cake brownies are light and airy, with a texture similar to chocolate cake. Fudge brownies are dense, rich, and almost truffle-like in their intense chocolate flavor.