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.
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.
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!
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.
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. 😉 Just be sure to actually keep it in the freezer because it does melt fairly quickly.
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
Place all ingredients in a blender or food processor and blend well until smooth.
Line a glass baking dish with wax paper, and pour mixture into the dish.
Place dish in freezer for about 2-3 hours, or until hardened.
Remove frozen fudge from dish and slice into small chunks.
Return fudge chunks to dish, cover and store in freezer.
Adapted from Fridge Scrapings
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