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: 76 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 | 18 % |
| 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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Your Comments and Reviews
Top voted
The Rawtarian
Mar 24, 2013
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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
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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
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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
TPhillipson
Dec 17, 2014
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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
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You can omit the coconut entirely in this recipe (alternatively you could use hemp seeds instead).
Angely
Nov 25, 2014
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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
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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
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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!
The Rawtarian
Oct 24, 2014
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Interesting sub, Julie. Thanks for sharing. I'm glad you enjoyed!
soph
Oct 01, 2014
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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
The Rawtarian
Oct 05, 2014
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Hi Soph, thank you so much for sharing your thoughts!
Dominique
May 20, 2014
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Do you think this would work using hazelnut pulp? Also, could I dehydrate it in small portions to form a firmer putter 'crust'. I'm new to raw cooking and I can't wait to try this after making hazelnut milk.
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
May 25, 2014
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Hi Dominique - yes, hazelnut pulp should work great in this recipe!
Kris
May 07, 2014
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Kris's Review
Raw almond pulp fudge
Outstanding!!!!!!! A very good reason to keep making Almond Milk at home :) Thanks!
The Rawtarian
May 08, 2014
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You are very welcome, Kris! :) Glad you like!
Kristen
Apr 14, 2014
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Kristen's Review
Raw almond pulp fudge
Oh, my gosh! These are fabulous! I'm an avid baker/sugary-goods consumer and we've been trying to phase out refined sugar and animal-based products. These are just the chocolatey treat I need to get my husband on board with the switch! Thank you. Can't wait to try your other recipes.
The Rawtarian
Apr 16, 2014
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Thanks, Kristen! These are good, I must admit! :)
Elena
Apr 04, 2014
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Elena's Review
Raw almond pulp fudge
Omg, delicious is not the word! Thank you for all your wonderful recipes they are truly amazing:)
The Rawtarian
Apr 04, 2014
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You are most welcome, Elena! :)
EvilVegan
Nov 06, 2013
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I prepared this fudge last night and the household cheered with a resounding YUM!
They look nothing like your photo, which looks like a delicious brownie, but that's okay. The texture is more like fudge, so rolling them into truffle shapes will be what I do next time....then either in coconut or cocoa...or both!
I soaked the dates beforehand so I don't know if that made a difference in the texture. Also, maybe I'll try drying the pulp a bit more prior to using it. It wasn't wet but there was some moisture content - maybe it was all too wet to look cakey like the photo.
I look forward to using up more of my frozen almond pulp with your delicious recipes. Thank you very much!
The Rawtarian
Nov 06, 2013
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Glad they were a hit, Evil! The texture difference is probably due to the fact that you might have processed them longer than I did. When the fam likes I call that a success!
Alison
Nov 04, 2013
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Alison's Review
Raw almond pulp fudge
Thanks for another great recipe.
I have started making almond milk regularly and do not like to throw away the pulp, so to find a recipe that does not require a dehydrator was a god send.
I cut out the chocolate ( avoiding at the moment until all my fibroids go) and add a little more coconut, then roll it in to little balls for the freezer. It is just the sweet treat i need as it deals with my sweet tooth cravings.
Loving trying out your recipes and slowly extending my raw repertoir.
Thanks again
The Rawtarian
Nov 06, 2013
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Hi Alison, Nice idea to turn them into unchocolatey goodness as a different alternative! You've got my creative juices flowing :)
Tofuju
Nov 01, 2013
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Tofuju's Review
Raw almond pulp fudge
I haven't even made this yet but I'm giving it five stars based on how amazing it SOUNDS and how easy it seems to be to make. I have a question: Do I soak the cashews first?
The Rawtarian
Nov 06, 2013
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No, do not soak. In other words, soaking is not required.
Tofuju
Nov 02, 2013
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So, I actually made the fudge today, and I an pleased to report that my rating of FIVE STARS was prescient. This is fantastic. As I was making it, I kept thinking, "Is that it? It's this easy? I must be missing something." Alas, no!!! I just had two small pieces after placing it in the freezer two hours ago, and it's so good I want to tell EVERYONE. Amazing, how delicious it is, and how healthy too boot! Thank you so much for this recipe.
The Rawtarian
Nov 06, 2013
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Glad to know your ESP is in working order lol. So glad you liked!
Nope, you didn't miss a step :)
Tofuju (Jodi)
Nov 06, 2013
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I made them for the second time last night, and somehow they are even better this time around. I didn't think that was possible. The next time I make them, I may try them with the icing too. In which case, I will no doubt be huddled on my sofa, under a blanket, hiding from the world so I can eat them in peace and not even be tempted to share with anyone. (I gave some to my best friend today and he LOVED it.)
What's more ... it's so much fun to make. Honestly, I want to give this SIX stars out of five. ;-)
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