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Author Notes: People are asking me all the time what I do with the pulp that is left over when I make fresh nutmilk. Well, usually I freeze or dry it but this time I came up with a really quick and easy cake recipe (I made it at 7am so it was literally just throwing together some ingredients) —Lisa Muller
Serves about 12 pieces
- 1.5 cups dark chocolate (55% or more)
- 1/3 cup coconut oil
- 2/3 cup nutmilk (hazelnut milk is great!)
- 1 shot espresso or
- 1 teaspoon coffee liquor/extract
- 3 eggs
- 1/3 cup coconut sugar
- 1.5 cups nutmilk pulp
- 2 tablespoons raw cacao or regular cocoa powder
- 3 tablespoons flour (GF, almond, oat or regular flour)
- 1 teaspoon baking powder
- 1 pinch salt
- cocoa powder for dusing
- good quality coarse sea salt
- Pre-heat oven to 350°F (180°C)
- Melt the chocolate with the coconut oil, nut milk and espresso shot (liquor/extract) over a double boiler (bowl must not touch the water)
- Whisk the eggs with the sugar until fluffy
- Add the nutmilk pulp and mix until fully incorporated then add the melted chocolate and mix well
- In a separate bowl combine the cacao/cocoa powder, flour, baking powder and salt
- Gradually fold in the flour to the chocolate mixture
- Spread the filling in a square (for brownies) or round cake tin and bake for about 20-25 minutes til ALMOST done (you want it still moist and gooey on the inside)
- Let cool and cut into squares or triangles
- Dust with cocoa powder and sprinkle some high quality sea salt to finish
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