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
Equipment
Ingredients
- 1 large banana sliced
- ½ cup raw almond pulp from making almond milk
- ½ teaspoon sea salt
- 3 tablespoons cocoa powder
- 2 tablespoons raw honey local is best
- ½ cup oat flour I just pulsed some gluten-free oats in the blender
- ¼ cup milk I use almond milk
- 2 tablespoons coconut oil
Instructions
- Place all ingredients in a blender or food processor and blend well until smooth.
- Line a glass baking dish with wax/parchment 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.
I made this for the first time the other day and it was great for that ice cream craving that always seems to crop up in daily life. I also used a full cup of almond meal from the milk process and omitted the oat flour. Came out really tasty, great choco-banana flavor and smooth textured in the Ninja blender. I also threw in a few tbs of toasted coconut just because. Thanks for giving me another use for my almond meal other than the best body scrub I’ve ever used. Had to actually add a comment after making it instead of the 50th “looks great, can’t wait to make it!”
Glad you liked it John, and thanks for the comment! Love your ideas of adding toasted coconut and increasing the almond pulp amount – yum!
Sorry just not what I expected.
Aww, sorry you didn’t like it, Jen. A few people have mentioned that the banana taste threw them off, so I’m adding Banana to the title just to make it clear. 🙂 Maybe playing around with the recipe to help suit it to your tastes – adding more cocoa, using less banana, etc.
When the almond pulp is frozen, is it hard to separate and measure out smaller quantities? Thanks! I’m excited to try this :o)
That’s a great question, Amy. I find that it’s best to loosen up the ball of leftover pulp before putting it in the freezer. When I’ve been lazy and just thrown the whole ball into the freezer, it was definitely much more difficult to separate out and measure.
This is a great idea to use up the almond pulp leftover from making milk! I just made almond milk this morning and will give this recipe a try! 🙂
I only ever made peanut butter & chocolate fudge, and I love it! It’s really amazing. I also posted the recipe, if anyone wants to try it:
http://www.ourveganrevolution.com/raw-snicker-bites/
Thanks for sharing that recipe, Nadine!
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?
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.
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
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
By “raw almond oulp” you mean when it’s still squishy from making almond milk? Or after you turn it to flour?
Hey Jennifer. Yep, I mean when it’s still squishy after making almond milk. 🙂
Have you ever tried it with almond flour instead of the oat flour? I’m trying to be grain-free.
Never tried it, Jan but I think it sounds wonderful and would totally work! I say go for it! 🙂
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.
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.
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. 😉
I agree it’s not what I thought it would taste like. I don’t like the banana taste in it either. I was thinking it would taste more like fudge not banana.
Sorry guys, maybe I should add Banana to the title? We’re huge banana fans around here, so I never thought twice about it. Maybe playing around with the recipe to help suit it to your tastes – adding more cocoa, using less banana, etc.
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!
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?
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?
Just made these…DELICOUS!!!!
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
Great post! I too freeze my almond pulp and am always looking for different things to do with it! I love no waste recipes!!
Thanks, Lesley! Yay for no waste! 🙂
Wow, that looks amazing and what a great use of your left overs!
This looks great! This is definitely getting pinned. I have been wanting to try making almond milk anyway.
I would love it if you would share this on Natural Living Monday. Thanks so much! http://www.naturallivingmamma.com/2012/09/23/natural-living-monday-3/
Thanks so much for sharing! I am putting this on my “to make” list for the holidays! I cant wait to see what you have to share this week!
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!
Thanks for pinning, Leah! 🙂
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!
Thanks for the inspring recipe, Lou!
The texture looks incredible on this fudge and so healthy too. Thanks for sharing it on foodie friday. Welcome to the party.
Thanks, Diane! It really is very healthy – I can hardly believe it every time I take a bite of it! 🙂
This is awesome! Will definitely be trying this 🙂
What a great idea!! These look super delicious!
Thanks, Kayle! That means a lot coming from you 🙂