Description
Gluten Free, Dairy Free, Refined Sugar Free
These celery pulp brownies are fudgy, moist, decadent, and oozing with melty chocolate. They’re the perfect no-waste way to use up your juicing leftovers and no one will guess they are actually healthy, gluten free, and refined sugar free too!
Note: I re-tested and updated this recipe January 2021 to make it even yummier than before!
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup celery pulp
- 2 eggs
- 1/2 cup + 2 tablespoons almond milk
- 1/4 cup cacao powder
- 1/3 cup coconut sugar
- 1/4 cup chocolate chips + more to taste
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- After making celery juice, take your celery pulp and dry it out by patting with a paper towel a few times, set aside.
- Preheat oven to 350F.
- Combine your almond flour, cacao powder, coconut sugar, baking powder, and salt in a mixing bowl and stir.
- In a separate bowl, combine your eggs, 1/2 cup of your milk, and pulp. In a microwave safe dish, melt 1/4 cup chocolate chips with 2 tbsp of milk. Once melted, let cool slightly (so it doesn’t start baking your egg), and then combine with the rest of the wet ingredients.
- Add your dry ingredients into your wet, and stir until well combined. Fold in as many chocolate chips as you’d like.
- Pour into an 8×8 baking pan lined with parchment paper, top with more chocolate chips or a crushed chocolate bar. Bake for 30-35 minutes until a toothpick comes out clean and the edges start to brown.
Notes
Don’t have celery pulp? Swap for grated zucchini instead!
Nutrition
- Serving Size: 1/9 of pan