Almond Pulp Freezer Fudge

Almond Pulp Freezer Fudge

Ever since I started making homemade almond milk, I’ve found myself with an overload of almond pulp. When I first posted about making almond milk, I just dried out the pulp and used the dried almond flour in baking recipes, like breads and muffins.

Almond Pulp Freezer Fudge

Once summer kicked in, however, I just couldn’t bring myself to turn on the oven for hours on end, just to dry a few cups worth of almond pulp, so I decided to start freezing the pulp until I could figure out what to do with it. I’d tried (and failed, miserably) a few recipes that called for almond pulp, but for some reason, they just didn’t work out as well as I’d hoped.

Almond Pulp Freezer Fudge

And then one day, a reader commented on the almond milk post with suggestions and recommendations for other ways to use the pulp, one of which was freezer fudge (Thanks, Pamela!). Since then, I’ve been on a frantic search to find the best freezer fudge recipe that uses almond pulp, and I think I’ve found it!

Almond Pulp Freezer Fudge

Lou, from Fridge Scrapings, has the perfect recipe – although I did make a few minor tweaks along the way. Freezer fudge is so easy to make – after I blended everything together, I poured the fudge into a wax paper-lined glass baking dish and popped it in the freezer for a few hours. Once frozen, I just removed it from the dish and sliced it up into small pieces.

Almond Pulp Freezer Fudge

Almond Pulp Freezer Fudge

I can really see the potential for making all sorts of flavor combinations with different mix-ins. I love that it has no sugar (use dates or honey, instead), and includes a bit of coconut oil, so I feel a little less guilty when indulging my chocolate cravings. 馃槈 Just be sure to actually keep it in the freezer because it does melt fairly quickly.

Almond Pulp Freezer Fudge

I love eating it all on its own, like a big ol’ piece of chocolate, and Lou personally recommends dropping a piece into your hot oatmeal, although I haven’t tried that yet.

So tell me, have you ever had freezer fudge before? What did you make it with? What about almnod milk? How have you used up your leftover almond pulp or meal?

 

Almond Pulp Freezer Fudge
A delicious, healthy treat, and an easy way to use up leftover almond pulp after making almond milk.
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Ingredients
  1. 1 large banana, sliced
  2. 1/2 cup raw almond pulp (from making almond milk)
  3. 1/2 teaspoon sea salt
  4. 3 tablespoons cocoa powder
  5. 2 tablespoons raw honey (local is best)
  6. 1/2 cup oat flour (I just pulsed some gluten-free oats in the blender)
  7. 1/4 cup milk (I use almond milk)
  8. 2 tablespoons virgin coconut oil
Instructions
  1. Place all ingredients in a blender or food processor and blend well until smooth.
  2. Line a glass baking dish with wax paper, and pour mixture into the dish.
  3. Place dish in freezer for about 2-3 hours, or until hardened.
  4. Remove frozen fudge from dish and slice into small chunks.
  5. Return fudge chunks to dish, cover and store in freezer.
Adapted from Fridge Scrapings
Adapted from Fridge Scrapings
Nature's Nurture http://naturesnurtureblog.com/
 
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Sarah UmmYusuf is a former school teacher turned stay-at-home wife and mama with a passion for all things simple, natural, and homemade. She loves the natural world, and believes the solutions to many of the world鈥檚 ailments lie in nature.聽Her blog,聽, began as a way to document her family鈥檚 journey to a greener home, but has since become a thriving community and resource for those wishing to take small steps towards a more eco-friendly, natural and sustainable lifestyle.聽Follow her on Facebook, Twitter, Google+, and Pinterest.

Comments

  1. Diane Balch says

    The texture looks incredible on this fudge and so healthy too. Thanks for sharing it on foodie friday. Welcome to the party.

  2. says

    Oh yay! I love freezer fudge…. actually I had forgotten all about it, so thank YOU for the reminder…. perfect as the weather warms up :) Love your blog by the way!

  3. says

    Oh my goodness – I need this so badly!!! I never know what to do with my leftover almond pulp after making milk. I keep saying I’m going to dry it out and use it for flour, but yeah right… haha! Pinning this for sure. Thanks for linking up to Snacktime Saturday!

  4. says

    I’ve just made some Almond Milk for the first time and love it! Thanks for this recipe for Freezer Fudge, I was wondering what I’d do with the pulp, I didn’t want to waste it! I’m definitely a fan of your site! =D

  5. Rosanne says

    Thank you…..this looks delicious! Just wondering….have you ever tried making this without the coconut oil? Do you think it would still taste okay?

    • Sarah says

      I always make it with the coconut oil. I think it actually acts as a binder, so I’m not sure how it would turn out without it! Is there a specific reason you don’t/can’t use coconut oil?

  6. Akimbo says

    oops, I forgot to put in the honey, but I tasted the “batter” and it is fabulous! No honey needed. Thanks so much for saving my conscience. I just couldn’t bring myself to throw away the almond pulp but, as I am new to raw eating, I didn’t know what else to do with it. woot!

  7. Susan says

    I made the Almond milk from the website – amazing. With my left over pulp I gave this fudge a try. I felt like the banana overwhelmed the taste. This is yummy but the banana does have a pronounced flavor. Perhaps my expectation was set a different a direction because of the words “almond” and “fudge” – I should have known better as anything with a banana is going to tast like a banana.

    • Sarah says

      Hey Susan, maybe your banana was a little on the too-ripe side? I know when I use banana for baking that I like to use them while they’re nice and ripe to get more of the banana flavor in my baked goods. But usually a firm, yellow banana doesn’t impart too much of a banana flavor in this fudge when I make it. But I am a banana lover, so that may be clouding my judgement. 馃槈

    • says

      Hi Jan- I also am grain free. I just made this fudge today and, instead of using oat flour, doubled up on the almond pulp. I’ve never made freezer fudge before so I don’t know what it is supposed to taste like; but, I really like how it came out, and so did my husband. I also added sliced raw almonds on top and a little sprinkling of lavender sea salt.

  8. Jennifer M says

    By “raw almond oulp” you mean when it’s still squishy from making almond milk? Or after you turn it to flour?

  9. Catherine says

    I made something like this. I just blended almond pulp, a small square of 100% unsweetened baking chocolate, and some honey to taste. Then I formed it into bars and drizzled sugar free caramel on top, froze them, and then dipped them into 70% cacao dip (which I add coconut oil to, in order to make it thinner). Didn’t taste too bad! I think I am going to also try this recipe

  10. Corry says

    I made this but added a second batch with the addition of finely shredded coconut to the batter for the top layer! Double layer freeze fudge!! mmmmmm

  11. Ashlee says

    How long will this stay good in the freezer? I like to freeze bananas for a healthy dessert but i notice that after a couple days they have an “aged” taste..will this happen to the fudge?

    • says

      I haven’t noticed that with the fudge. We don’t make it that often, so when we do it lasts for a couple weeks in there before it’s all gone.

Trackbacks

  1. […] I love Saturdays. Period. Brett and I left the house this morning at 8:30 for a morning of fun errands. First, he went to a boxing class while I hit up Whole Foods. I got rolled oats, nutritional yeast and wheat bran from the bulk section and two cartons of almond milk (to try and make homemade yogurt with…I’ll keep you posted) and only spent 8 bucks! That’s a win. After Brett got out of class we sold some of our books at a book store. We only made $25 for a lot of books, but it felt good to get them out of the house and to make some money. We are slowly trying to get ride of things we don’t need and sell some of our bulky furniture in preparation for moving to NYC. Slowly being the key word. We’re getting there though! Next was the Farmer’s Market in Winter Park…or at least so we thought. Traffic was crazy the closer we got to the market. Luckily we found parking not to far away. Once we made it to Park Ave, the main street in Winter Park, we realize why there was so much traffic. There was an art show! Hundreds of people were there perusing the art, eating popcorn and hot dogs and just enjoying the beautiful, Florida weather. The Farmer’s Market wasn’t happening, but all the art we got to see made up for it. I’m amazed by people’s artistic abilities. Incredible.  We walked around for a while until Brett wanted some food. He got a Burger at BurgerFi, a new-ish restaurant in Winter Park and then we headed home.  I guess I’ll stop boring you with Brett and my Saturday shenanigans and get to the good stuff. Fudge! The last recipe I posted was for Homemade Almond Milk and I mentioned that there are different ways you can use the almond pulp that is left over after you make your milk. No reason to waste all that nutritious goodness! This fudge is easy and healthy and I just keep it in the freezer for a quick sweet tooth fix. Enjoy! Almond Pulp Freezer Fudge (Makes 30 squares)  Ingredients: 路 1/2 cup old-fashioned oatmeal 路 1/2 cup raw almond pulp 路 3 tablespoons cocoa powder 路 2 tablespoons agave nectar 路 1/4 cup almond milk 路 2 tablespoons coconut oil 路 2 tablespoons applesauce 路 1/2 teaspoon sea salt    Directions: 1. Line an 8 x 8 baking dish with wax paper and set aside. 2. Using a food processor, start by processing the 1/2 cup of rolled oats into oat flour. 3. Add in remaining ingredients and puree until smooth. You may need to stop and push down the sides with a spatula occasionally. 4. Once smooth, pour into your prepared baking dish. 5. Freeze for 2-3 hours. Then remove the fudge from the dish and cut into pieces. I cut mine into 30 pieces, but you can make them whatever side you want. 6. Store in the freezer and enjoy! Notes: Adapted from here. […]

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