The most delicious Chocolate Chip Granola Bars made from leftover almond pulp! Or you can just use blanched almond flour if you prefer. These are full of flavor, are vegan, gluten-free, dairy-free and oil-free and only 8 ingredients! SO much better than store-bought!
I make my own homemade almond milk. It’s ridiculously easy and SO MUCH better than store bought. Honestly, I make mine on the thick side, so it is almost like cream. I use organic almonds as well, and I swear that increases the clean smell and flavor of the milk as well. It smells just like pure sweet almond oil.
Anyways, the only issue I have had when making almond milk is what to do with the leftover almond pulp. I hate to admit, I’ve thrown it away too many times. I have made a few recipes with it and haven’t been pleased with how they’ve turned out….typically too soggy of results. The almond pulp has tons of moisture in it, so it doesn’t work exactly the same as almond flour in every recipe. But for these bars specifically, the almond pulp finally worked well….without having to dry/dehydrate it first. Score.
So, I finally came up with these amazingly, delicious chocolate chip bars. The almond pulp makes them so moist and chewy. These have a slight crisp on the outside, but soft and chewy on the inside. These almond chocolate chip bars are only 8 ingredients, vegan, gluten-free and oil-free!
A lot of sites/blogs are copying/stealing this recipe and posting it on their site as their own, without ANY CREDIT. It’s shameful and disgusting behavior. Please have respect to my hard work, create your OWN RECIPES and do not repost my recipe on your site, if you are inspired, link and give credit properly, but do not post my recipe on your site.
Almond Pulp Makes The Best Chocolate Chip Bars
Ingredients
- 1 cup (107g) almond pulp or 1 cup (112g) blanched almond flour
- 1/2 cup + 2 tablespoons( 200g) pure maple syrup, room temperature (or agave)
- 1/4 cup (32g) ground flaxseed
- 1 cup (100g) gluten-free whole rolled oats, NOT quick oats
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup (120g) mini dairy-free chocolate chips (I use Enjoy Life)
- 1/2 cup (128g) creamy roasted almond butter
- 2 teaspoons (10g) vanilla extract
Note
- This recipe does not require you to use a dehydrator or "cook" your almond pulp before using it! But because of this, there is more moisture in it than almond flour. You can use regular blanched almond flour as well for this recipe, just note that the baking times below are slightly different. They are delicious either way.
NOTE
- I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. Please understand that using your measuring cups and comparing them to the weights I have listed will likely vary. In fact, you don't even need to get out the cups to do this, it is not needed if you just follow my weights listed. I always test my recipes specifically using the WEIGHT LISTED. Keep in mind, so many measuring cups, even if they all state 1/2 cup, for example, will still slightly vary in size. I've noticed this myself with several different measuring cups I own! This is also why your measurements will vary. For this reason, weighing is the only TRUE way to get the exact result. Just use the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
Instructions
- Before following the recipe, if you are using homemade almond pulp, make sure you have squeezed out the excess moisture out really well, from preparing the almond milk. Papertowel dry it and store in the fridge overnight, as this helps to dry it out some. You do not need a dehydrator or to bake it to dry it out, but you also don't want it too wet or to use it immediately after making your almond milk, because it could make the bars too wet.
- Preheat an oven to 350 degrees and line a 9X5 loaf pan with parchment paper hanging over the sides for easy removal later. Do you use a different size or bigger pan, otherwise the bars will be too thin and not bind well or hold their shape. They are meant to be thick bars like in the photos.
- Mix the syrup and flaxseed in a cup well with a fork and set aside for 10 minutes to gel up. Do not skip this step, as it is what acts as the "egg" and binds the bars to hold their shape.
- In a large bowl, combine the almond pulp (or almond flour), oats, cinnamon and salt and whisk well. Stir in the chocolate chips. I prefer mini because they disburse well and stay in tact better.
- After the 10 minutes is up for the syrup and flaxseed mixture, stir in the almond butter and vanilla until very smooth. Pour over the dry ingredients and stir for a couple of minutes until very sticky and absorbed, pressing with the back of your spoon to help mix.
- Add the dough to the loaf pan and spread out evenly and flat with a rubber spatula. You can slightly dampen your fingers to help press it down around the edges, as it will be sticky.
- For dough using almond pulp, bake for 30-32 minutes until very golden brown and firm on top. For dough using almond flour, bake about 27-30 minutes until very golden brown and firm on top.
Important
- Cool 1 hour before cutting, or they will fall apart. They firm up a lot as they cool. If desired, melt some chocolate chips and drizzle the tops for added sweetness or for presentation purposes. Honestly, they are plenty delicious without it, I just did it more for looks. Slice very carefully into 8 bars. Wrap each individually in plastic wrap and store in the fridge. They will hold their shape very well this way and it makes for an easy grab-and-go snack!
I like the recipes, but the measurements don’t match.
1/2 cup + 2 tbsp of maple syrup do not weigh 200g.
1/2 of the chocolate chips weigh much below 120g.
same problem for the rolled oats.
Those discrepancies threw me off track. The recipe still came out delicious but it was quite an improvisation.
Hi Jonathan, this is precisely why I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. Please understand that using your measuring cups and comparing them to the weights I have listed will likely vary. Since I list weights on all my recipes, you just follow the weight, no need to even get out cups and compare them to the grams. It’s not necessary. Just get out a bowl, hit zero, add the first ingredient using my grams. SO much easier this way too! 🙂 Measuring cups vary, regardless of them saying the measurement on them, they slightly vary, and comparing your weights to mine is not going to be accurate. Everybody scoops up flour differently or the measuring cups can be slightly different than mine. I own several different brands of measuring cups and it is a bit shocking how 3 different sets of a 1/2 cup (for example) will all yield a different weight. This is precisely why you will follow my weights listed. I always test my recipes specifically using the WEIGHT LISTED. For this reason, weighing is the only TRUE way to get the exact result. Also, 1 tbsp of maple syrup weighs 20 grams, so the 200 grams is accurate for the syrup. Again, if yours is different, it is because you are going by a cup that may be slightly different, versus using my grams. Hope this helps explain it a bit! Glad to hear the bars still came out great though!
Hi, looking forward to making these! Do they freeze well? Also how long can you store them in the fridge?
Hi Lisa! I’d say they’d last a couple weeks in the fridge. Just wrap each one individually so they don’t dry out. I’ve never tried freezing them, so I’m not sure!
I made the bars today and my kids didn’t even give the chance to save some for later, this are so healthy and delicious.
Thank you
Aww so glad they were such a hit!!
Hi! These look delicious. Could I sub coconut pulp for the almond pulp? Or do you have any recipe suggestions for using leftover coconut pulp? Thanks!
Hi Jamie, I have never worked with coconut pulp, so I have no idea if that would work or not. I think it’d be an overpowering flavor of coconut and would likely be crumbly/dry. I have never heard of coconut pulp before now, so I’m sorry, I am not sure what to suggest. Maybe try adding it to a granola recipe?
Soooo happy I found this recipe. Just started making my own almond milk and trying to not be wasteful wherever possible but had no idea what to do with the pulp. Will never have to throw away almond pulp again. These were FANTASTIC!! Husband asked “are you sure they’re really healthy because they were so good”. I didn’t have almond butter so subbed homemade peanut butter (which we prefer anyways) and used your exact weights (loved that – fail proof) and only had regular sized vegan dark chocolate chips. I made 8 individual bars in my silicone bar pan. Got distracted and almost forgot about them after the timer went off so they cooked a few minutes longer but turned out crunchy on the outside and still just enough chewy on the inside. Drizzled a little bit of melted vegan dark chocolate chips on top. Perfection. Made yesterday for only myself and my husband, and only 2 left today. Thank you! Can’t wait to try more of your recipes.
SO happy to hear you enjoyed them, thank you Michelle!
Not going lie while making them I was kind of cursing your name on your very specific meticulous details and instructions. Mainly because I was missing a few things like a bread loaf pan and vanilla extract.. and I had whole flaxseed not ground! Anyway I improvised with a cupcake pan and used the whole flaxseeds and they turned out fantastic!! My new favorite cookie. Thank you! Also thank you for such detailed instructions! It’s definitely easier to improvise when you understand the reasoning behind the ingredient or method.
Haha, yes, I’m very very detailed in my instructions but it’s only of course to be super helpful and to help hopefully prevent any errors from happening! So glad you loved them!
These bars were delicious!! Just had them for dessert and the fam loved them. I used the pulp I had refrigerated for 2 days and it worked beautifully! No more wasted almond pulp- yay! Thanks so much.
That is amazing to hear, thank you Asha for the awesome review!
What a wonderful idea! I make almond milk every other day and I always have pulp left over these bars are great so easy to make. I’m thinking a turning him in to energy balls thank you so much for a wonderful recipe! Just a little note, I added a tbsp of date paste also. By the way I like your website and book
What a wonderful idea! I make almond milk every other day and I always have pulp left over these bars are great so easy to make and delicious. I’m thinking a turning them in to energy balls thank you so much for a wonderful recipe! Just a little note, I added a tbsp of date paste also. By the way I like your website and book. Thank you so much Brandi
I inadvertently used 1 cup of almond butter and
wow they are delicious.
So happy to hear that Anber!
I just started making my own almond milk, and this looks like a yummy way to use up the left over almond pulp. For now, I can’t do maple syrup. Would this work with lakanto’s classic sweetener? It’s a 1:1 substitute for white sugar.
Hi Chloe! I’ve never used that so I don’t know, but you can certainly try it as long as it’s a liquid and similar sweetness.
Hi, thanks for getting back to me Brandi! No, lakanto’s classic sweetener it’s not a liquid sweetener, it’s a white granular sweetener that’s just like white sugar (but without the carbs!). I could make it into a simpler syrup if it has to be liquid. I guess I’ll try that. Fingers crossed it turns out!
Can I use hazelnut pulp? Thank you!
Yes, I think that should work well! I’ve never tried it, but I imagine it would be delicious.
Hi, do you have an alternative to the rolled oats?
Thanks Becky
Hi Becky, the oats are a big part of the recipe and texture, so it is what will work best. I haven’t tried it with anything else, but the only thing I can think of is trying it with quinoa flakes.
I have made these several times and they are sooooo good. I am allergic to almond, though, so I make my own cashew milk and us the pulp for these, along with cashew butter. Several friends have tried them and asked for the recipe.
okay i made this last night and let me tell u it is AMAZING! I was impatient to let it cool the full hour- i only waited 40 min and it crumbled when i cut into it. After that i decided to pop it in the fridge overnight and let me tell you its EVEN BETTER COLD! So healthy and delicious! the fam loved it (:
Have you tried this recipe using dates or date syrup in place of the maple syrup? That’s the only ingredient I’d prefer to avoid. Thoughts?
No I haven’t. I’ve never used date syrup. Feel free to experiment, I just can’t guarantee results without having tested it. If it’s a similar texture as syrup, it may work.
Have you calculated nutritional information on this recipe?