Homemade Almond Milk & Brownies

Homemade Almond Milk & Brownies
Author: Fresh Heather


Almond Milk

1 cup Soaked Almonds
4 cups Water
Sweetener (Agave / Maple Syrup)
A pinch of Salt
Vanilla Extract


The leftover Almond Meal (around 3/4 cup)
3/4 cup Coconut Sugar
1/2 cup Cacao Powder
1/3 cup Unrefined Coconut Oil, melted
3 L Flax Eggs*
A pinch of Salt
1/2 tsp Vanilla Extract


*For each flax egg, combine 1 tablespoon of ground flax seed with 3 tablespoons of water.
Stir well, and place in the fridge to set for 15 minutes.


Almond Milk

In a blender/food processor, combine 1 cup soaked almonds (thoroughly rinsed and drained) + 4 cups water. Drain through a cheese cloth/ nut milk bag, squeezing as
much liquid out as possible (keep the remaining almond meal). 

Enjoy like this or add in your desired sweetener, a pinch of salt and some vanilla extract and pulse a few more times in the blender.

Store in the fridge in a sealed container for 3 days.


Place all ingredients in a food processor or blender and pulse until combined.

Spread into an 8x8” lined baking tray and bake in a preheated oven at 175C | 350F | GM3 for 25-35 minutes (maybe a bit more depending on your oven)!

Leave to cool for 10 minutes before slicing into squares.