Almond Milk and Brownies

Want to have a go at making your own almond milk? It tastes so much better than store-bought and really isn't as difficult as you think. Plus! You've got leftover pulp to make... brownies! Enjoy them together for an afternoon tea treat.

First! The Almond Milk:

Here's how I make mine (which is fairly standard I believe!)

Almond milk photo by Jenna Hitchcock

1. Soak 1 cup or so of almonds in water overnight or at least for 3 hours.

2. Rinse and drain your almonds.

3. Add to a blender with 4 cups water (you can add fancy stuff like a date, or vanilla extract).

4. Blend until creamy (about a minute).

5. Pour and strain through a cheesecloth (available by the metre at most Bin Inns) into a large bowl.

5. Save the pulp (for the brownies!) and pour the milk into a jug to store in the fridge.


And now the brownies (because I know that's all you really wanted!)


4 large eggs

1/2 cup sugar of choice (I used Natvia but you could use coconut sugar, raw sugar, or whatever sugar you'd like)!

1 Tbsp vanilla extract

1/2 tsp sea salt

1/2 cup coconut oil, (melted)

2/3 cup packed almond milk pulp

1 cup good quality cocoa or cacao powder.

1 bar of 85% dark chocolate chopped into chunks

1/2 cup walnuts (optional)


Grease and line a square baking pan with baking paper.

Preheat oven to 180 C

With a wooden spoon and a lot of muscle (or an electric mixer), beat the sugar, eggs, vanilla and salt together until creamy and light.

Add the almond milk pulp and continue to mix hard. We want it to warm up a bit. Get those muscles moving!

Add the melted coconut oil, and the cocoa powder and mix well to combine. Stir through the chopped chocolate and walnuts if using.

Pour the batter into the square baking pan and place in the oven to cook for about 15-20 minutes. You'll know they are done when the top loses its shine and it's semi firm to touch.

Cool completely and then cut into 16 slices.

* recipe adapted from

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