Soft & Delicious “Juice Pulp” Brownies

Something really wonderful happened in my kitchen today. If you follow me on Instagram, you know that I recently bought a juicer. I’ve been trying to make one juice per day, as it gives my digestive system a break, and provides me with so many nutrients from veggies I realistically would not eat on a daily basis. But what about all the pulp?
My guilt radar shoots up every time I empty that pulp into my city compost bin. Where it goes from there I’m not sure, but it seems really wasteful. I wish I had a garden, I would have so much rich compost and soon after have the richest soil? But today my reality is living in an apartment in the city and I knew I had to find someway to use all this pulp and today I did?✨

My mother mentioned to me that she knew someone that had made muffins from their juice pulp, so I got online and started looking for recipes. Unfortunately, most expected you to have a very select ingredients in your pulp, like carrot pulp only type of thing. So I just looked at the structure of all the recipes and decided to experiment.

The results were so satisfying! These brownies are so moist and delicious!


  1. Grease a casserole dish liberally with coconut oil. Preheat oven to 350°F
  2. Mix 2 cups pulp, 2 eggs, 1/2 cup avocado oil, 1/2 cup maple syrup, 2 tbsp coconut oil in a large bowl
  3. Add 2/3 cocoa powder, 3 tbsp coconut flour, 1 tbsp baking powder, 1 tsp baking soda, 1/2 tsp salt. Mix well
  4. Scrape into your casserole dish and smooth the surface.
  5. Bake for 30 minutes or until you see that the top is firm and the edges of the brownie start to pull away from the casserole dish.
  6. Let cool for about 10 minutes and enjoy!
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