7-Ingredient Brownie Bliss Balls (Made from Almond Pulp!)

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Measuring cup and bowl filled with Brownie Bliss Balls coated in cacao powder

Have you ever made your own almond milk at home and wondered what to do with the leftover pulp?! This recipe is for you!

Let us show you how easy it is to make these 7-ingredient, 20-minute bliss bites, made entirely in the food processor!

Tile with ingredients for making our grain-free Brownie Bliss Balls recipe

This recipe starts with leftover almond pulp from making homemade almond milk. We haven’t tested it with nut (or coconut) pulps, but we assume others would work! Check out our Guide to Making Dairy-Free Milk for more inspiration.

Food processor filled with ingredients for making Almond Pulp Brownie Bliss Balls

These bliss balls get their natural sweetness from dates, chocolate flavor from cacao powder, and nuttiness from raw walnuts.

Almond pulp adds moisture and a subtle vanilla-almond flavor, while hemp seeds add plenty of plant-based protein and healthy fats!

Last but not least, almond butter (or another nut butter of choice) is added for binding and even more nutty flavor.

Holding up a Brownie Bliss Ball made with almond pulp and cacao powder

Simply form your dough into balls, then roll with cacao powder, hemp seeds, or cacao nibs!

Tile with Brownie Bliss Balls beside measuring cups of hemp seeds and cacao powder for rolling

We hope you LOVE these bites! They’re:

Hearty
Wholesome
Chocolatey
Fudgy
Rich
& A great use of almond pulp!

These would make the perfect healthier snack or dessert to have on hand throughout the week. Pair with our 5-Minute Mushroom Latte, Feel Good Hot Chocolate, or Golden Milk Latte for the ultimate afternoon treat or evening wind-down.

Into bliss balls and energy bites? Be sure to check out our Matcha Bliss Balls, Golden Milk Snack Bites, No-Bake Carrot Cake Bites, and No-Bake Vanilla Cake Bites!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl piled high with Brownie Bliss Balls with the top one partially eaten

7-Ingredient Brownie Bliss Balls (Made from Almond Pulp!)

Incredibly fudgy, rich brownie bliss balls made with wholesome ingredients, including almond pulp leftover from making homemade almond milk! Just 20 minutes, 7 ingredients, and 1 food processor required!
Author Minimalist Baker
Print
Bowl filled with a batch of our grain-free Brownie Bliss Balls recipe
4.85 from 20 votes
Prep Time 20 minutes
Total Time 20 minutes
Servings 14 (Balls)
Course Dessert/Snack
Cuisine Dessert, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

  • 1 cup raw walnuts*
  • 1/2 cup packed pitted dates (medjool is best // measured after pitting)
  • 2/3 cup almond pulp* (or sub almond meal)
  • 1/3 cup cacao powder or unsweetened cocoa powder (plus more for rolling)
  • 3 Tbsp hemp seeds (plus more for rolling)
  • 1/4 tsp sea salt
  • 3 Tbsp creamy almond butter (or other nut or seed butter)

Instructions

  • Add walnuts to the food processor and pulse into a meal. Then add dates, almond pulp (or almond meal), cacao or cocoa powder, hemp seeds, sea salt, and almond butter. Mix/pulse to combine. The result should be a moist, dough-like mixture. If too wet, add a bit more cacao powder or hemp seeds.
  • Refrigerate for 10 minutes. Then scoop out rounded Tablespoon amounts (we like this scoop) and carefully form into balls — about 14 (amount as original recipe is written // adjust if altering batch size). The dough will be somewhat stiff, so use the warmth of your hands to gently form/roll into balls.
  • Roll in extra hemp seeds or cacao powder (optional). Note: The bites get a fudgy, sticky outer texture when rolled in cacao powder — which we liked. For less-sticky bites, roll in hemp seeds, or even cacao nibs!
  • Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.

Video

Notes

*Though we haven't tested it, we think cashews, almonds, or sunflower seeds would work in place of the walnuts.
*See our tutorial on How to Make Almond Meal from Almond Pulp.
*Recipe adapted from our Dark Chocolate Hemp Energy Bites.

Nutrition (1 of 14 servings)

Serving: 1 balls Calories: 138 Carbohydrates: 9.6 g Protein: 4.2 g Fat: 10.4 g Saturated Fat: 0.9 g Sodium: 2.4 mg Potassium: 210 mg Fiber: 2.4 g Sugar: 5.3 g

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Reader Interactions

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  1. Georgia says

    I was wondering how I could include protein powder in this recipe? Would I need to adjust other quantities of ingredients to balance out texture or the moisture?

    • Support @ Minimalist Baker says

      Hi Georgia, we haven’t tried it, but sounds promising. You could maybe use it in place of the hemp seeds?

  2. Rebecca says

    Love this recipe! It’s a great way to make use of almond pulp. I’ve made it twice and find it’s very easy to adapt to your own preferences. I add fewer dates and a scoop of protein powder with liquid sweetener to keep the batch moist. Perfect for freezing!

  3. Rebecca says

    Very tasty recipe! I had some issues with the dough coming together well and the final product was a bit crumbly, but still yummy.

    I used store bought almond meal, cocoa powder, and food processor blitzed flax seeds instead of hemp seeds. I added a teaspoon or two of honey for extra sweetness and a few tablespoons of water to try to get the dough to be more sticky. The dates were pretty fresh, but maybe soaking them ahead of time would help.

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Rebecca. We made these with almond pulp and wonder if that could account for some of the difference? Though others don’t seem to have had an issue with almond meal. Let us know if you do some experimenting!

  4. Michelle Ocampo says

    I’ve been making these every week after I make almond milk, and pop them in the freezer. We love them at my house, even my kids think they are getting a super decadent treat (that I don’t mind feeding them.) Thanks so much for the recipe!!

  5. Bonnie says

    These are really tasty! I didn’t have almond pulp on hand, so I used almond flour and they turned out great. Wondering what they’d be like with hazelnuts instead of walnuts… might give a Nutella-esque flavor.

  6. Jenna says

    I didn’t feel right throwing out the pulp after making almond milk, so I tried this recipe. Was pleasantly surprised! It’s very tasty, and quick to make. I didn’t have enough walnuts on hand, so I subbed 1/2 walnuts, 1/2 cashews for the walnut portion of the recipe. It turned out great, thank you!

  7. Lauren says

    These are fantastic! I’m always looking for good ways to use almond pulp after making almond milk and this may be my new go to. They’re a perfect snack, and decadent enough to be dessert but also nutritious enough to have as a snack or post workout. I used cashew butter and will experiment with other nut butters in the future. Thanks!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Lauren. We are so glad you enjoy them and find this recipe helpful! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  8. Donna McCullough says

    so this was my first time on making this recipe. i used sunflower butter instead of almond butter and since i just made my second batch of almond milk i used the pulp from that so very fresh!! love the fact it isnt overly sweet or chocolaty(spell check :)) i will certainly make it again when i make the milk again. for those who want a sweet chocolate taste this, i dont feel, is the “brownie” you’re gonna want.

  9. Jacki says

    Wow! I was pleasantly surprised with these! I’ve made a few “brownie” type recipes lately (not from Minimalist Baker) and they have NOT been turning out (dry, chalky, even cardboard-y [again, NOT from Minimalist Baker]) so I think I was a little nervous that I’d have, yet again, another flop but not with these!

    My favorite part is that you can go right from making almond milk to making these. No drying of the pulp and grinding— just bing boom. Brownie bites.

    I don’t have a food processor, so I made these in the blender and unfortunately, overheated my blender. In the future, if I make them in the blender again, I’d likely use date syrup or I’d blend the dates by themselves before I adding everything else.

    Alas, even with the hunks of date in them not properly blended, they are delicious and will use this recipe often!

    MB, if you can think of more recipes that use simple almond pulp, I’d appreciate it. I hate wasting the pulp from making almond milk but so far, this is the only recipe I’ve found (looking at two of my usual resources) that I don’t have to do an extra step with the pulp before using (not interested in drying the pulp in the oven or dehydrator.)

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Jacki! We will add more almond pulp ideas to our requests list! A food processor is definitely ideal for these. Thanks for sharing your experience!

  10. Alaina Casey says

    Hi! Just wondering if you need to dry the almond milk pulp first? Or can use the pulp straight after making the milk? Thanks!

      • Jeannie says

        I’m going to givethese a try befote going back to LC (low carb) eating.

        I am interested in making a low carb version. I thinkn I will take the dates out and see how that goes. If it doesn’t go well, I will try using berries.

        Any suggestions?

        • Support @ Minimalist Baker says

          Hi Jeannie, the dates help hold them together, so we’re not sure of a low carb substitute that would provide the same stickiness. Let us know if you do some experimenting!

  11. Suzanne says

    I just tried these brownie bliss balls, after using your recipe for Almond milk which turned out delicious! I like not having any waste when cooking. The balls will definitely come in handy when I want a sweet chocolate treat. Thank you for the ease in following this recipe.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Suzanne. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. Natalie says

    I have been trying to research the difference between dates and prunes. The prunes I buy have more moisture than the dates available to me. Is taste preference why you use dates most often?

    • Support @ Minimalist Baker says

      Hi Natalie, we prefer the test, texture, and accessibility of dates. But if you give it a try with prunes, we would love to hear how it goes!

    • Dana @ Minimalist Baker says

      I’d say a mixture of sunflower, flax, and chia would be best (grind flax and sunflower into a meal first before adding).

  13. Da says

    Another round of brownie balls were made today! Gosh, these are so easy and GOOD.

    I didn’t go with the dreamed-of cherries this time (see my review below), but being short on walnuts, I tried this with peanuts plus some walnut oil to ensure the sticky quotient. I also used homemade peanut butter. Oh my goodness, it’s GOOD! You do have to fiddle with the consistency going this way, but it works beautifully!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Whitney. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  14. Shelly says

    I made this with almonds instead of walnuts(dont like walnuts) and part almond and peanut butter. I had 3 teen boys over and they all liked them. My husband did too. They are fantastic! Thank you

  15. Sonia Kolasinska says

    I used sunflower seeds instead of walnuts and “normal” dates (not medjool) and I think it made the consistency not sticky enough. It was still tasty but I was looking for more of a chewy texture :) Next time I’ll stick to the recipe better. But this was a great way to use my almond pulp!

  16. Danielle says

    Amazing! I had a chocolate craving and these were so satisfying. I used almond flour instead of the pulp and I didn’t have hemp seeds, but I kept everything else the same. Thank you for this great recipe.

  17. Abby says

    These are amazing and so addictive! No almond pulp here, so I processed cashew pieces with the walnuts and added a dash of water. They came out the perfect consistency. I have a feeling that these will be a weekly occurrence in my house! Thank you!

    • Dana @ Minimalist Baker says

      Yes, however, I’m not sure exactly how much date paste that would equal. Maybe 1/4 – 1/3 cup?

  18. Amanda says

    You’ve done it again Dana! These are really good! I subbed in cashews, almond meal and peanut butter. Then I rolled the balls in Ghost Whey protein powder (milk chocolate flavor). Wow! These are definitely going to be my chocolatey treats when the mood strikes.

  19. Sarah says

    These were lovely and easy to make! Mine were a bit dry, so I added another tablespoon of nut butter and a teeny bit of water. Worked perfectly! The fudgy and not-too-sweet taste is just what I like in a chocolate treat.

  20. Dani says

    This is my new favorite snack to keep in the freezer for our busy lives on the go. Didn’t have hemp seeds on hand and used the sub almond meal and cacao powder, turned out great! Seriously delicious and satisfying.

  21. Margo says

    Hello! I just made these Brownie Bliss Balls and they are amazing! Pure ingredients and great flavour and easy to make too! I used almond meal and cocoa powder. I thought my “dough” would be dry without using the pulp, but it wasn’t. They were easy to roll and stayed together, no cracking or crumbling! Can’t wait to share these with my family!

    • Dana @ Minimalist Baker says

      Yay! Thanks for sharing, Margo! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers. xoxo!

  22. Mary Dossett says

    Quick, easy, and fantastically delish! Used half almond pulp (all that I had from yesterday morning’s batch of almond milk), and topped off with Bob’s Red Mill “Super-fine natural almond flour from whole almonds”. Whew — what a mouthful! The almond flour from skinless, blanched almonds would probably work, but it just seemed that those wouldn’t help in the flavor department.

    These bliss balls are an absolute mouthful of wonderful! I like the taste better after they chill. Popped one in my mouth while making them (how could I possibly resist?), but the taste of hemp seeds was a bit pronounced. After chilling overnight, everything was perfectly balanced.

    Thank you, Dana — you’re keeping us chocoholics very, very happy!

  23. Andrea says

    Yes, yes, YES!!!
    I’ve just recently discovered home made almond milk and it tastes soooo much better than the store-bought ones. But didn’t know what to do with the pulp. I saw some ideas on other blogs but many of them required “dehydrating” the pulp in a low-temperature oven or dehydrator (summer is too hot for the oven and I don’t have fancy gadgets like a dehydrator) plus I trust YOUR recipes because they always turn out amazing. So this one is definitely on my “make it ASAP” list. Thanks a million!

  24. Ruth says

    Struggling to get this wet enough to form a dough…. I subbed almond pulp with almond flour which is obviously drier. I’ve added a few more dates and a load more almond butter so hopefully! It smells delicious it’s just more of a crumble at the moment! ?

    • Dana @ Minimalist Baker says

      Hmm, I’d say a little coconut oil (melted) may be your friend here! Otherwise, more dates or almond butter would help as well :D

    • Danielle says

      I also subbed the almond pulp with almond flour and found the dough to be too dry so I added another 1/2 cup of dates (for a total of 1 cup) and 2 TBSP of coconut oil and they were perfect! Next time I’ll see if I can get my hands on some almond pulp.

    • Dana @ Minimalist Baker says

      A magic bullet may work. It’s not our favorite tool for recipes like this, but if you try it let us know how it goes!

      • Danna says

        I love this recipe, it’s so forgiving and delicious!! have been using my ninja single (similar to magic bullet size). It works to a point, then the blade sticks, so I finish with my hands, like kneading sticky dough. I used maple syrup when I had no dates, hazelnuts and almond butter, then rolled in toasted coconut chips. Also tried sesame seeds, which cut the richness of the almond butter. Oh my. So yummy. Thank you!!!

  25. Jean Myers says

    I make homemade soymilk and wonder if this would work with okara, the pulp left form the soybeans?

  26. Joanne says

    Your recipe for homemade almond milk lists several flavoring options. What type of almond milk do you use for these brownie balls?

  27. Da says

    Holy cats, this gorgeous stuff barely made it to the fridge! The boys ATTACKED them when I finally mustered the generosity to serve them. LOL!

    Yet another terrific recipe! I look forward to tweaking it, because it deserves many versions – with dried cherries, perhaps? Oh yes, that’s got to be the first one. Thank you!

  28. Ange says

    Hi Dana,

    Can raw almonds be used instead of almond pulp? If one doesn’t make their own almond milk, can they still make these appetizing bites? Thank you! (Love your recipes!)

  29. Jackie says

    For the almond pulp- does this need to be dried out after making the almond milk, or can you use it as-is? I’m looking forward to trying the recipe!

    • Dana @ Minimalist Baker says

      In this recipe you use it as is – kind of wet :D (but almond meal would also work here).