What is nut-milk pulp and how is it used here?

Nut-milk pulp is the fibrous refuse left after straining homemade nut milk. In this method, it's blended into the batter, adding moisture and texture.

Can the brownies be made vegan or gluten-free?

Absolutely. Replace eggs with flax eggs for a vegan version and substitute gluten-free flour blend for regular flour.

How do I get the pulp as dry as possible?

After straining your nut milk, squeeze the pulp well in a clean cloth or nut milk bag until it feels dry to the touch.

What's the best way to serve these brownies?

Cool completely, then slice and enjoy with powdered sugar, vegan ice cream, or fresh fruit for added flavor.

Can I use different nuts for the pulp?

Yes, almond, cashew, or hazelnut pulp all work well and will slightly vary the taste and texture of the brownies.

Are there any allergen concerns?

Contains nuts, eggs (unless vegan), and gluten (unless gluten-free flour is used). Always check ingredient labels.

Zero-Waste Brownies Nut Pulp

Featured in: Sweet Easy Treats

These zero-waste brownies ingeniously utilize leftover nut-milk pulp and classic ingredients like cocoa, eggs, and vanilla. The result is moist, rich squares with deep chocolate flavor, ready in just 45 minutes. Chocolate chips and nuts add luscious texture. Flexible for vegan and gluten-free diets, the method encourages minimizing food waste while delivering a satisfying dessert. Pair with your favorite toppings to make the most of every ingredient in your kitchen.

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By Sophie Turner

Updated on Thu, 06 Nov 2025 15:30:00 GMT

Decadent zero-waste brownies using nut-milk pulp, rich chocolate flavor, and fudgy texture. | recipesbies.com

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

I first tried these brownies while searching for creative ways to use nut-milk pulp. The result was surprisingly decadent, with friends asking for seconds and the recipe!

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 (almond or cashew, 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)
Eggs (room temperature): 2 large
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 oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) pan with parchment paper.
Mix dry ingredients:: Whisk together flour, cocoa powder, baking powder, and salt in medium bowl.
Combine wet ingredients:: In large bowl, mix nut-milk pulp, sugar, melted coconut oil (or butter), eggs, and vanilla until smooth.
Combine mixtures:: Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
Add-ins:: Stir in chocolate chips and chopped nuts, if using.
Bake:: Pour into prepared pan, smooth top. Bake 28 to 32 minutes until toothpick comes out with few moist crumbs.
Cool:: Let cool completely before slicing into squares.

Savory nut-milk pulp brownies, warm and gooey, perfect for dessert lovers. | recipesbies.com

My family was amazed these brownies involved little waste from homemade nut milk, making dessert more sustainable and delicious for everyone.

Required Tools

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

Allergen Information

Contains nuts and eggs (unless vegan substitute). Gluten can be omitted with GF flour. Chocolate chips and butter may add dairy.

Nutritional Information (per serving)

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

Wholesome zero-waste brownies, bursting with chocolate chips and nutty goodness. | recipesbies.com

Enjoy these one-bowl zero-waste brownies whenever your nut-milk routine produces leftover pulp. Dessert is now more thoughtful and delicious.

Answers to Recipe Questions

→ What is nut-milk pulp and how is it used here?: Nut-milk pulp is the fibrous refuse left after straining homemade nut milk. In this method, it's blended into the batter, adding moisture and texture.
→ Can the brownies be made vegan or gluten-free?: Absolutely. Replace eggs with flax eggs for a vegan version and substitute gluten-free flour blend for regular flour.
→ How do I get the pulp as dry as possible?: After straining your nut milk, squeeze the pulp well in a clean cloth or nut milk bag until it feels dry to the touch.
→ What's the best way to serve these brownies?: Cool completely, then slice and enjoy with powdered sugar, vegan ice cream, or fresh fruit for added flavor.
→ Can I use different nuts for the pulp?: Yes, almond, cashew, or hazelnut pulp all work well and will slightly vary the taste and texture of the brownies.
→ Are there any allergen concerns?: Contains nuts, eggs (unless vegan), and gluten (unless gluten-free flour is used). Always check ingredient labels.

Zero-Waste Brownies Nut Pulp

Fudgy brownies using nut-milk pulp, combining rich chocolate flavor with a creative zero-waste approach.

Prep duration

15 mins

Time to cook

30 mins

Overall time

45 mins

Published by Sophie Turner

Type Sweet Easy Treats

Skill Level Easy

Cuisine Type American

Serves 12 Serving size

Dietary Details No meat included, No dairy used

What you need

Dry Ingredients

01 1 cup all-purpose flour or gluten-free flour blend

02 1/2 cup unsweetened cocoa powder

03 1 teaspoon baking powder

04 1/2 teaspoon sea salt

Wet Ingredients

01 1 cup nut-milk pulp, squeezed dry (such as almond or cashew)

02 3/4 cup granulated sugar or coconut sugar

03 1/2 cup melted coconut oil or unsalted butter

04 2 large eggs, at room temperature

05 1 teaspoon pure vanilla extract

Add-Ins

01 1/2 cup dark chocolate chips or chopped chocolate

02 1/3 cup chopped nuts, such as walnuts or pecans (optional)

How to Make It

Step 01

Prepare Baking Pan: Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.

Step 02

Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt until evenly blended.

Step 03

Blend Wet Ingredients: In a large bowl, combine nut-milk pulp, sugar, melted coconut oil or unsalted butter, eggs, and vanilla extract. Mix thoroughly until the mixture is smooth and homogeneous.

Step 04

Integrate Dry and Wet Mixtures: Gradually fold the dry ingredient blend into the wet mixture, stirring gently just until incorporated to avoid overmixing.

Step 05

Fold in Add-Ins: Stir in the dark chocolate chips or chopped chocolate and chopped nuts, if using, ensuring even distribution.

Step 06

Fill and Smooth Batter: Pour the batter into the prepared pan. Level the surface using a spatula for uniform thickness.

Step 07

Bake: Place the pan in the preheated oven and bake for 28 to 32 minutes, or until a toothpick inserted at the center emerges with a few moist crumbs.

Step 08

Cool and Slice: Allow brownies to cool completely in the pan before lifting out and slicing into squares.

Equipment You'll Need

Mixing bowls
Whisk
Spatula
Measuring cups and spoons
8x8-inch baking pan
Parchment paper

Allergy Details

Review all ingredients for allergens, and reach out to a healthcare pro if unsure.

Contains nuts from nut-milk pulp and optional nuts.
Contains eggs unless vegan egg alternative is used.
Contains gluten unless gluten-free flour blend is substituted.
May contain dairy if using butter or traditional chocolate chips.
Verify ingredient labels for potential hidden allergens.

Nutrition info (by portion)

Nutrition info is for guidance. Please consult a medical expert if you need advice.

Total Calories: 210
Fat content: 13 g
Carbohydrate: 23 g
Protein content: 4 g