Got leftover almond pulp from making almond milk? Try making this raw almond pulp fudge with your leftovers.
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Recipe Directions
- 1. Place cashews alone in your food processor and process until they become small and crumbly. You are making flour out of cashews!
- 2. Add dates to the cashews and process again until the mixture sticks together and the dates are well processed.
- 3. Add the remaining ingredients and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your pan.)
- 4. Dump the mixture into a brownie dish or small cake pan and press down very firmly using your clean hands.
- 5. Throw this raw almond pulp fudge recipe into the freezer for at least one hour. This fudge should always be kept in the freezer. Slice before eating and eat right out of the freezer. They won't turn rock-hard. They will be nice and chewy. Do not refrigerate or defrost.
The Rawtarian's Thoughts
By The Rawtarian This recipe is only for those of you who have leftover almond pulp from making almond milk in your blender. (If you do not have leftover almond pulp, then do not bother making this recipe! Make my regular raw brownie recipe instead.)
For an even more delightful fudgey dessert, ice the fudge with raw chocolate icing before freezing. (Not necessary though, still very good without the icing.)
Recipe Photos
Nutrition Facts
Nutritional score: 71 out of 100
- This recipe is very low in Carbohydrates, and Sodium.
- This recipe is a good source of Riboflavin.
- This recipe is a noteworthy source of Protein, Dietary Fiber, Iron, and Vitamin E.
Amounts per 62 g (2 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 249 | 10 % |
| Protein | 6 g | 11 % |
| Fat | 14 g | 17 % |
| Carbohydrates | 32 g | 9 % |
| Dietary Fiber | 6 g | 18 % |
| Sugars | 22 g | |
| Calcium | 58 mg | 6 % |
| Iron | 2.2 mg | 17 % |
| Sodium | 102 mg | 4 % |
Source: USDA, The Rawtarian
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Comments and Reviews
Top voted
The Rawtarian
Mar 24, 2013
Hi Zoi, so glad you enjoyed it! It's a great way to use up almond pulp. I don't actually dehydrate my pulp at all in this recipe! Also, I didn't cut it until it was frozen, so that may have had something to do with it too. Hope this helps!
Mel
Apr 03, 2013
Awesome. Thank you. I started with the Superfoods Brownie and the S blade worked there. I recently ordered a Nutribullet (the economy Vitamix ha ha ha) and will give the icing a go once it arrives. I used up my kitchen gadget budget on an Excalibur dehydrator, so for now, other than the Nutribullet ... I'll be making due with the "budget appliances") Loving your site and your recipes. First time EVER I'm not hopeless in the kitchen. Maybe I never learned to cook because I do better with Raw. Thank you for making it possible!
The Rawtarian
Mar 24, 2013
Also, for this recipe you could use macadamia nuts or pine nuts instead of cashews. You could also use pecans instead of cashews. Hope this helps!
All
Adam V.
Jul 29, 2017
adamverity's Review
Raw almond pulp fudge
Delicious recipe. I added two ingredients; Maca (extra energy powerhouse) and Moringa powders (medicinal effect).
The Rawtarian
Aug 02, 2017
Hi Adam,
Nicely done! I bet the flavor of maca went really well with this one :)
renay
May 23, 2017
renay's Review
Raw almond pulp fudge
delicious! fudgy texture, not too sweet, perfect way to use up extra almond pulp and is a guilt free, feel good dessert! thank you!
The Rawtarian
May 24, 2017
I'm so glad you enjoyed it, Renay! It is a handy and worthwhile use of leftover pulp :)
Zee
Feb 11, 2017
Great recipe! Can i substitute cocoa powder for cacao powder instead? Thanks
The Rawtarian
Feb 11, 2017
Absolutely, Zee!
Michele Vargas
Nov 05, 2016
Michele Vargas's Review
Raw almond pulp fudge
The texture is awesome and tastes fantastic!! It very much resembles a gooey chewy brownie!!!!
The Rawtarian
Nov 05, 2016
I'm so glad you enjoyed this one, Michele! It's handy to have an easy recipe that uses up almond pulp that actually tastes good ;)
Pink
Mar 24, 2016
Are We going to use raw cashews or soaked overnıght version? Thank you. Namaste
The Rawtarian
Mar 25, 2016
We are going to use raw cashews!
Dawn McPherson
Mar 07, 2016
So glad to finally have recipes to use pulp for. Always told my patients after making "milk" to put their pulp in ice cube trays, freeze and put portions in zip-lock bags for the thawing and portion convenience. Now I can add your recipes to the regime! YEAH!!!
The Rawtarian
Mar 08, 2016
Yeah!! I like your idea of doing it in ice cube trays, Dawn.
I do like this fudge recipe - it has a nice chewy texture.
mumin
Dec 08, 2015
I loved this i was looking for recipes for my pulps and found this and it's great i just wish that i could've use more pulp because i still have more.Can i use more pulp with this recipe next time?
The Rawtarian
Dec 10, 2015
Hi Mumin,
You could increase the almond pulp about 3/4 of a cup, but I wouldn't do much more than that because it'll change the consistency of the recipe too much and it won't hold together.
Hope this helps!
Adam
Mar 15, 2015
would it be possible to use a high speed blender for this recipe, like a vitamix?
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Mar 21, 2015
Hi Adam, you must use a food processor for this recipe! :)
TPhillipson
Dec 17, 2014
TPhillipson's Review
Raw almond pulp fudge
I was wondering if you could give me a good substitution for the coconut. I am allergic. :-(
The Rawtarian
Dec 19, 2014
You can omit the coconut entirely in this recipe (alternatively you could use hemp seeds instead).
Angely
Nov 25, 2014
I made this and it was delicious. Can i use stevia or coconut palm sugar. I ran out of honey and maple syrup. Thanks for the recipe.
The Rawtarian
Dec 03, 2014
Hi Angely, both powdered and liquid stevia will be hard to distribute throughout the mixture so don’t use it. I have never used coconut palm sugar but that would probably be okay.
Julie P
Oct 20, 2014
Julie P's Review
Raw almond pulp fudge
I found the mixture a bit sweet and "wet" for me, until I used 1 1/2 cups dehydrated almond pulp instead of 1/2 cup damp pulp.
Wow! Best, simplest sweet tooth satisfier ever!
MicheleVargas
Oct 23, 2016
I think the wetness could be contributed to 2 different things: 1) the type of date you use. Madrool are dry and flaky compared to Deglet Noor which are very moist. 2) the dryness of your almond pulp. If you really press all of the milk out, you will have dry powder instead of moist clumps. I hope this helps! :)
The Rawtarian
Nov 03, 2016
Excellent insights, Michele!
The Rawtarian
Oct 24, 2014
Interesting sub, Julie. Thanks for sharing. I'm glad you enjoyed!
soph
Oct 01, 2014
Made this today was really fantastic. I did have to add about half a cup more dates than the recipe stated as my cashews were really dry and the dates also. I also used a fruit based honey substitute not fully raw but I prefer it to agave etc. I think extra icing on top would be too much but each to their own
Posted from The Rawtarian's Raw Recipes App
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