Obviously this year of transition has not been the biggest for recipes in the Lady Ace Kitchen. A loooong time ago, I posted a video for homemade almond milk and mentioned I would show you what to do with that leftover almond pulp. I really hope you’ve not kept that same almond pulp till now. Because it’s probably really gross and covered in freezer burn. Unless you’re into that sort of thing.
But finally, after yet another move, here is the video! This is just one idea of what to do with the delicious and nutritious leftovers of homemade almond milk-making.
-1/2 cup almond pulp, dried
(Substitute 1/2 cup plain old almond flour if you don’t have the pulp)
-1/2 cup raw cashews
-5 tablespoons cocoa powder
-10-12 medjool dates, pitted*
Pulse almonds and cashews in food processor until fine. Sift if desired for a more fine texture. Add cocoa powder and pulse again. Set aside. Pulse dates by themselves until they form a paste, then add back in dry mixture. Press into pan and freeze until ready to eat. These will cut directly out of the freezer. No need to thaw! I repeat: YOU CAN CUT AND EAT DIRECTLY FROM THE FREEZER! How many other foods can you do that with, really?
*Medjool dates are really sticky. If you only have the kind that tend to be really dry and find that they don’t form a paste, add water a little bit at a time to help it along. You might even want to soak the dates a bit before making the fudge. Play around with it.
To make a more decadent tasting fudge, add 2 tablespoons melted cocoa butter or chocolate chips into the mixture before freezing.