Do you make almond milk on a regular basis and not sure what to do with the almond pulp?

Here is a desert recipe which should solve the issue.

Serves

10

Equipment:

22 cm spring form or other form
Food processor

Ingredients:

1st and 3rd layer:
4 big cups of almond pulp
1/2 cup melted coconut oil
6 fresh pitted dates
6 tablespoon of coconut nectar or sweetener of your choice
3 big tablespoons of raw cacao powder
1 teaspoon vanilla extract

2nd layer:
3 bananas and 1/4 pineapple

Chocolate:

1/4 cup of melted coconut oil
1/4 cup of melted raw cacao butter
1/4 cup raw cacao powder
1/4 cup carob powder
3 tablespoons of a sweetener of your choice (mix all ingredients in your blender or in a bowl)

Directions:

Mix almond pulp with the rest of ingredients in a food processor. Taste and make sure the dough is sticky and not too dry (if so add more coconut oil or a bit water). Place the fist layer of dough in your spring form, then cut tiny slices of your fruit and put over the first layer. Then add more dough over the fruit and pour chocolate on the top (make sure you don鈥檛 add too much chocolate as otherwise the crust will crack while cutting the cake) you can use the rest of your chocolate to make a nice chocolate bar and keep it in the freezer)
Put the cake in a freezer for about an our, but do not freeze it. Leave 15 minutes outside the freezer before serving.