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 this recipe and posting it on their site as their own, without any credit. Please have respect to my hard work here 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
- 1/2 cup + 2 tablespoons 200g pure maple syrup, room temperature (or agave)
- 1/4 cup 32g ground flaxseed
- 1 cup 107g almond pulp or 1 cup (112g) blanched almond flour
- 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.
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!
Oh man! I can’t believe you’ve thrown some of your almond pulp away–I’ve been dying to experiment with it! Also, I’m jealous of your almond milk. Where do you buy your organic almonds?? You’re making me want to make my own almond milk right now! How long does yours typically last for?
These bars look so soft + gooey + irresistible!!! I can almost taste them…and am sad that I can’t 🙁 Must. Make. Almond milk + pulp.
I know! Thank God I don’t need to throw it away anymore, haha! I actually order them from nuts.com, but they are VERY expensive, so I’m actively looking for a less expensive brand. Seriously, I make my almond milk on the thick side and after straining it, it is almost like cream. It’s amazing! The bars are delicious, addictive really. You don’t have to have almond pulp to make them…you can use almond flour…just note the baking time difference! 🙂
Have you found a better place to buy almonds?
Oh and the milk should be used within 3-4 days…which is never a problem for me because I use it in ice creams, cereal, etc. 🙂
What a great experiment my friend, and obviously it worked well 😀
These bars look so soft and tender, I want to devour them!!
Cheers
Choc Chip Uru
These look better than store bought! Such a great idea – but then you always have great ideas.
Keep on developing recipes – I’m loving them
You are so sweet, thank you Cindy!!! xx
I never buy chocolate chip cookies (especially not the hard as cardboard, processed, packaged stuff) because home made is the best. Even better? Healthy CCCs made with almond pulp! What a fantastic discovery you’ve made, Brandi! They look super ooey gooey (which is what a perfect CCC should be) and that chocolate drizzle on top is making my mouth water. Lovely!
Thank you so much Nancy! They really are so moist and delicious…I just devoured them!
I always have tons of almond pulp around and use it in granola but love this recipe, it sounds really good and a great way to use up that pulp. I think having one of these bars with a creamy glass of almond milk sounds really really good!
Oh yes, with almond milk makes it even more better. Thanks Suzanne!
You are my hero! I can completely relate to the leftover almond pulp. I usually just store it in the freezer and then six months later end up throwing it all out as I weep 🙁 I’ve also many a few things with it, neither of which I care to share, blech! But these bars look incredible! 😀
I hear you girl! I made about 5 different attempted recipes with almond pulp before these and they all pretty much sucked. I didn’t want to have to dehydrate them to have a successful recipe, that was my goal. Thank God, this one worked and it also works with regular almond flour too. They are super yummy 🙂
You should see my freezer…bags of almond pulp :-)! These look so decadent, Brandi!
FYI sometimes when I’m feeling industrious, I put a tray of almond pulp in the dehydrator for a few hours (probably would work in a low oven, too) to dry out. Then a quick buzz in a food processor breaks down any clumps and makes a beautiful meal.
Thank you so much Annie! Yes, I’ve read that you can do that with the almond pulp, I’ve yet to do it though. I have so much almond flour already and wanted a recipe that didn’t require dehydrated pulp, but it’s so good to know that is an option too 🙂
Flax Seed Rules!!!
And those ribbons are just adorable 😉
Thank you Angela!
Yum, these look great and I love how you wrapped them!
Thank you very much Megan…makes for easy grab-and-go snacks!
Oh my word, these look fabulous!! Yum, yum, yum!!
Omg!! I luv Chocolate! ! Girl these were so scrumptious! Everyone devoured these in one day!!
These looks great, love that they are a way to use up leftover almond pulp.
Thank you!
All i am gonna say is: OMG!!!!!!!!!!!!!!!!!!!!!!!!!!
That’s the best compliment ever! Thank you so much for posting the picture of the bars on Facebook. They looked perfect and I’m so happy you love them, haha! 🙂
Oh I forgot to tell you that when i made those bars, i double the recipe cause i just knew in my heart of hearts that they would taste awesome….i was TOTALLY right….i just cut mine in small squares and they are thick too….they were chewy and perfect for snacks….
I made these tasty beauties today & waw, brandi! They are awesomely delicious!!!! xxxx
They are excellent with my midday almond cafe latte! xxx
My vegan son made chocolate almond milk yesterday morning and wondered what we could do with the pulp. I searched on Pinterest and came across your recipe for Chocolate Chip Bars and we were in! I have to say that the recipe was easy to follow and yielded wonderful results! Thank you so much for this great recipe, the bars are so yummy! Next time we are going to add dates and coconut for even more chew!
That is so wonderful to hear Cindy!! Thank you so much for letting me know and I’m so glad you found the recipe both easy and delicious, thank you for the feedback!
O. M. G. So fudging delicious!!! I didn’t have almond butter on hand so I used my freshly made peanut butter instead and I also cut down on the maple syrup (excluded 2 tbsp) since I usually like it less sweet. They turned out great! I couldn’t wait more than 30 min before cutting the first bar, and that worked fine. The Perfect Bar! Almond milk making yields a lot of pulp and I also hate throwing real good food away so this was perfect. Have made almond butter, cookies, pasta sauce and granola before with the pulp – its so versatile!
Liv, you are the best!! I’m so happy to hear you loved the bars so much and thank you so much for making them and sharing your photo on instagram!!:)
Hi there – these bars look great – my daughter will love them! I wonder if I could subsitute the flaxsse with chiaseeds (they are less bitter). Thanks and greetings from Switzerland
Hi there – these bars look great – my daughter will love them! I wonder if I could subsitute the flaxsse with chiaseeds (they are less bitter). Thanks and greetings from Switzerland 🙂
Hi Andrea! You can try, just make sure to use ground chia seed. If you are concerned about the taste of the flaxseed, you cannot taste it at all. In fact, that is one reason I use flaxseed over chia seed because I don’t like the taste chia seed leaves and flaxseed tends to make things a little more fluffy. You can still try it if you like, please let me know how the chia seed works if you use it. I’m assuming it would still make the bars hold well, I just haven’t try it yet. Thank you! 🙂
Hi Brandi, I just made these and did not grind my flax seeds!!!! just cut one and they are still delicious.
Next time will grind. Thank you for the recipe. Just started making almond milk and love it and already have extra pulp!!!!
Imagine they will be fluffier with the grinding.
Thank you again!!!!
Wonderful Anne! Thanks so much, I’m so glad you enjoyed them so much! Yes, try the ground next time, they will be fuller 🙂 Thank you for making them!
Hi there. Is there a way to make these without the oats? Or sub the oats for something else? I can’t have oats they don’t agree with me.
Hi Elizabeth! You can try using brown rice puff cereal or maybe even quinoa flakes (if you can find them), but I’m not sure how well they will hold together since oats help bind them and are a main ingredient and I just can’t say what the results would be since I only used oats. You could also try subbing in some brown rice flour maybe…you will be looking for a thick, wet dough. Let me know if you try any subs!
These are amazingly yummy! Thanks for the weight measurements for the pulp and oats. I used 107g of almond flour and they came out great. Omnivore husband can’t believe they are vegan:)
Wonderful Marlene!! Thank you so much for making them and giving feedback, I really appreciate it! So glad they are husband approved too, yippee! Ha!
A note from the blog author on why she puts a copyright notice on her site:
“Glad you love the recipe! Thank you!
Thank you for your comment. I’m not sure if you are a blogger or not, but the reason I have added that on my blog was after I came across people taking my photos repeatedly and actually removing my watermark off of my photos and adding their own. Not to mention, downright copying and pasting my own recipes on their blogs. The notice isn’t intended to be bothersome, but simply asking others to be respectful. I spend hours and hours writing recipes and taking photographs and editing them all to share freely, so I simply ask for respect to people before using my content. So, it is very disheartening to have people use your material, with no regard, when they simply could have just asked first.
I absolutely do the blog and started it because I love it and want to help people make better choices. However, I have read that it is important to have it on there, so I’d rather have it there, then not. I know it won’t completely keep all thieves at bay, however, there have been numerous people who see it and are respectful and contact me asking permission to use or reprint a recipe and photo. I receive those requests weekly and believe without the notice, I probably wouldn’t get asked as much beforehand. I appreciate those people, which is the only reason it is there.
Brandi”
Renee, you emailed me telling me that my copyright notice made you “cringe”. I’m not entirely sure what kind of response you expected from me after that. It is a very common thing for many bloggers to have copyright notice just like it. Since I choose to respond to all of my readers emails, I was trying to be kind and explain thoroughly why I have it on there. I guess my response in detail bothered you, because you’ve chosen to post it on a recipe comment??
Hi Brandi,
How many egg whites should I use instead of the flaxseed meal? Usually I have some handy but I don’t currently have any left. Thanks! 🙂
Hi Marie-Lyne! Hm, I’m guessing here because I don’t ever use eggwhites, but I think 1/4 cup would work to make it hold, but since it’s all liquid and you won’t have the ingredient of flax meal/flour, then I would add an extra 1/4 cup of almond pulp/flour so the mixture won’t be too wet. Please let me know how it turns out! Thank you! 🙂
I freeze my almond or Brazil nut pulp when I make milk. This recipe will be one of many uses that I can use with my pulp. I also make a nut hummus out of the leftovers. Your recipe loons great, will be trying it tomorrow, will need to thaw my pulp, thanks.
Wonderful Joanne! Please let me know if you tried it out! Thank you so much!
I made this tonight and it was delicious! I’m definitely making this again 🙂
Yay! Thanks so much for the feedback! So glad you enjoyed it!
Thrilled to have found this! Currently have pulp in my freezer that deep down I knew I would never dehydrate. Can’t wait to try them. Would you mind if I shared the link on a Vitamix group I belong to? Lots of members make their own almond milk.
Hi Nicole! Yes, please share it! And thank you so much for asking, that’s so kind of you! Please leave me feedback after you make it, I’d love to hear!
I made these, and my non-veg husband loved them. I didn’t have almond butter, so I used peanut butter. I thought they were quite good, but a little too sweet. I will make them again and cut back a little on the agave. I’m determined to use the almond pulp instead of throwing it away.
Hi Deborah! So glad your husband loved them! Yes, I always use maple syrup because agave is definitely sweeter. With maple syrup, I find them just right. I will add a note above to the recipe that if using agave, it will make them slightly sweeter.
Thanks again for making them!!
Do you think that using dates/date paste as the sweetener would still work okay with this recipe?
It’s hard to say since I haven’t tried it, but I think so. Date paste is much thicker than syrup though, so they may be a bit dry or you may need more. I’m just not sure, I’ve never used it before. Let me know if you try it!
Hi Brandi, I found your website after yet a fourth search for a recipe for the almond pulp. Three previous recipes sucked, just like you said yours did. Based on the reviews, I am very much hoping we have a winner here. I certainly have anough pulp in the freezer to experiment with. I thought you might be interested to know: I found out recently from a raw food restaurant I went to, that all almonds (raw organic or not organic) sold in the USA are pasteurized, unless they are imported. Apparently the laws in the USA require pasteurization. I found some non-pasteurized organic raw almonds in the health food store where the raw food restaurant buys them. Very expensive – $42 for two pounds! I did find a couple of sources on-line that were a little less expensive. I was unaware of the pasteurization of almond nuts issue, and felt I would just pass this along to you and your fellow bloggers. At any rate, thanks for your work on developing this recipe – I am going to try it over the weekend.
Hi Gail! I hope you love the bars, they really are delicious and as you’ve already seen, great reviews…every single person has loved them, so I hope you do too! Thank you as well for all the info on the almonds as well, I have heard a little bit about that here and there, but yes, they are so expensive! Please let me know after you make these how you like them!
Hi Brandi! Really love your blog 🙂
This recipe is the first one I tried out so far. Would love to share it on my blog. With linking to you of course.
Would that be ok for you?
Cheers,
Marleen
Sure! Thank you so much!!
Wonderful 🙂 Thanks a lot!!!
Finally made these and they did not disappoint! I cut back on the maple by 2Tbsp and topped up the liquid with a touch of almond milk and they were perfectly sweet to my tastebuds. I really love the chewy/doughy texture.
2 of us ate the whole batch in just 2 days :S – next time I’m making a double batch! Thank you for the recipe!
Yay Emma!! I’m so glad you loved them and hey I can understand scarfing them down rather quickly, haha! I do the same thing when I make them. Thank you so much for making them!! xx
Hi Brandi. Made your bars last week just like the recipe they were good. Today I made them doubled and half the recipe so it would fit in a cookie sheet. The bars would be smaller and they came out perfect. Taking some to share to church tomorrow for fellowship. I want to share the healthy goodness!! Thanks. Looking forward to trying more of your recipes. Susan
Hi, I made the following revisions- used (1C) almond meal instead of pulp, used (1C) spelt oats instead of regular oats, used 1/3 c honey instead of what’s called for, and finally, used 2 mashed bananas instead of almond butter.
The bananas made the bars really sweet. If anyone wants to try it with bananas (to cut down on the fat content…etc), I’d recommend using 1/4 c sweeteners of choice only. However, that might throw off the liquid to solid ratio the recipe was intended for.
I baked mine for 35 mins. After waiting for an hour, the bars were still soft to cut into but that didn’t stop me from eating two thick slices right from the baking dish.
Thanks for the recipe.
So wonderful to hear your changes worked so well CJ! Thank you so much for letting me know!
I tried these and they unfortunately did not turn out well. The texture was extremely “chalky” and cardboard like. The only thing I modified on the original recipe is that I used a cup of quick oats instead of regular oats because I didn’t have them. Also, the recipe did not say whether the “1 cup” of almond pulp needed to be a “loose” cup or a “packed down” cup. There’s a big difference since a packed down cup would use quite a bit more almond pulp. I used a packed down cup. Thoughts?
Hi Stacy! I am sorry to hear that, every single review has been exceptional from other readers, but I know why yours turned out that way and can help. I think based on your sub and packing the almond flour is what affected your result. Quick cooking oats are much smaller and absorb more than whole regular oats, so you will be getting a greater ratio of oats in your bars by using those, which is going to make it taste too oaty, which oats by themselves taste pretty cardboard-like. Also, same reason with packing the almond flour again is going to give you more flour into the bars. This is why I listed the weight of the almond flour (107 g) and why I always list it on recipes to ensure best results. It’s the best way to ensure to get the right result since so many people measure with their cups differently. I always just scoop out my almond flour with the measuring cup, lightly pat the top down, then level off. Hope all that helps! If you remake them with the right oats and almond flour measurement, you should get a pleased result like others have. I promise these are chewy and delicious and sweet and taste nothing like cardboard! 🙂
Brandi, thank you so much for responding! I will definitely try these again. It’s good to know other people aren’t raving about the taste of cardboard. 🙂 I’m looking forward to another go at it and will report back. Thank you!
These look like an awesome way to use up the pulp. I must admit I don’t have the patience to deal with all the pulp usually, but my solution is to give it to my pups who love this stuff in their meals. But occasionally I love trying out some pulp-based baked goodies and I love the sound of these bars — getting the moisture/texture balance right is not always easy, but these look just perfect!
Hi Brandi, am definitely gonna try this one, but what would it be any difference if am using the quick cook or instant oat? Thank u
Hi Cher! No, I think they are pretty much the same, so I think you should be good (just don’t use regular whole oats) 🙂 Let me know how they turn out!
Thank you so much for this fabulous recipe! I made them to bring as a snack for Memorial Day weekend on the boat and the were a huge hit. I used 1/3 cup of honey instead of the maple syrup. They turned out perfectly! I am going to make a double batch tomorrow morning. I am so excited to find a use for my almond pulp that tastes awesome. It is a recipe that is straight up GOOD, not good for a gluten free bar.
Thank you so much Joyce for the wonderful feedback! I’m so happy to hear these were such a hit! I agree too, these are just delicious bars period, whether gluten-free or not…most bars in the store are so bland and that is why I always prefer homemade. Thanks again for letting me know!!
Do you know if this would work with sunflower seed or pumpkin seed pulp? I like to make milk seeds.
Hi Vera! I’m sorry, I have never tried anything but almond pulp so I have no idea. You could just try making the sunflower “flour” by finely grinding up sunflower seeds but since they are less fluffy and ground, then you will probably need a bit more. Just make sure to use the same weight amount as the almond flour (107 g) and that should work. Also, keep in mind it will change the flavor. Let me know if you try it!
Brandi
These came out awesome, but I need to improve this as they don’t hold too well are are quite fragile. Please suggest a better binding agent that will not make this more sweeter as it is quite sweet
thanks
Hi Naveed! So glad you enjoyed these. I have noted you need to wrap these individually and store them in the fridge to hold their shape best. They hold together and stay firm well that way. 🙂 Did you sub any of the ingredients? As far as another binder, without testing, all I can do is suggest trying to sub 3-4 tablespoons or so of the syrup with brown rice syrup or molasses or something that is extremely thick and much stickier than maple syrup. I think that will work well and also cut down on the sweetness some. Let me know if you try it that way!
These are amazing!!! I will be making these often to use up my almond pulp they are sooooo good!!!!
Yay! So happy to hear you loved them so much Erica, thank you so much for the feedback!
I made these today and they are delicious!! My house smelled so good while they were cooking that I wasn’t sure I’d be able to wait to cut into the bars. After more than an hour, it was still somewhat crumbly when I cut into it, so I am waiting to cut the rest. I might try reducing the sweetener (based on some of the comments above) next time, but there will definitely be a next time! Thanks for a delicious way to use up almond pulp!!
Wonderful Amanda! So glad to hear you loved these so much! Make sure your almond pulp is really strained and dried out well, which helps the bars. Also, I’ve noted to store them in the fridge, which really helps them retain their shape best 🙂
Do you make your own roasted almond butter? If yes, can you post that recipe? Do you have more recipes to use almond pulp? I was browsing through the index but I didn’t come across any
I have just started making my own almond milk and searching uses for the pulp. Thanks for this recipe. I haven’t tried it yet because I’m still completing my ingredients without subbing.
I ordered my first batch of almonds from D & S Ranch in California. They say they use a different pasturization process that leaves them sproutable. Do you sprout your almonds before milking or making butter
Hi Cora! Yes, I actually make my own roasted almond butter. Here is a tutorial of how I make it, but to make it plain for all my recipes, just leave out the sweetener and spices and just do the almonds. You want it really, really creamy, almost like oil.
https://thevegan8.com/2014/06/16/homemade-cinnamon-ginger-almond-butter/
I never sprout them, just use them raw. Let me know after you make these, thank you!
I’ve been recently diagnosed with gluten sensitivity and exploring alternative ways of cooking. I love desserts and this definitely satisfies the chocolate craving. The best part is that my family loves it too. Thank you so much for this great recipe!!!!
So wonderful Sarah! I’m so happy to hear these bars were such a hit, thank you so much for making them and leaving feedback!
These were awesome! Easy to make and delicious, what more could you ask for! Ate one with a glass of almond milk 🙂 I put mine in muffin tins and it worked out well.
Oh that is a great idea! I need to try that! So glad you loved these, thank you for the feedback!
Hi! These look delish, what can I substitute for oat flour? I am allergic with an anaphylactic response Thanks in advance!
Hi Dani! I have never tried subbing the oats for anything before, you meant the oats and not the almond flour, correct? My only suggestion would be to try quinoa flakes in place of the oats, but since I haven’t tried it, I can’t vouch for the results in taste or texture, so please let me know how they turn out!
I have made the see twice now and both times I used quinoa flakes instead of oats and personally feel it’s a much better consistency since the size of flakes are much smaller. I’d suggest adding a bit more maple syrup to compensate for the way quinoa flakes absorb liquid, like a 1/4-1/2tsp. I also used regular size chocolate chips and added 1 cup.
Love these! They’re becoming a staple in our house now!
Yay! So happy to hear that Krystal! Thank you so much for the feedback and I’m thrilled the quinoa flakes worked so well, that is fantastic to hear!
Made the dessert this evening. I added coconut. Doubled the recipe and used an 8×8 pan. Turned out great. Thanks.
Thank you so much Ike for the feedback, so glad you enjoyed these!
This is so crazy! so I just started eating vegan a few weeks ago. I bought almond milk from the store and did not like it at all, and then I stumbled across this website: http://freefromharm.org/food-products/your-guide-to-going-dairy-free/ that told me how to make my own! (I was originally looking for vegan cheese recipes lol). It was perfect since I had a bunch of almonds laying around. After making the milk I carelessly threw the pulp in the trash but, noticing its texture as I washed my hands I thought it might make a good exfoliant and then quickly scolded myself for wasting something with such potential! The trash was empty thankfully so I could just take the bag of pulp out and save it :). After exploring the previously mentioned website I came across a magical 4 ingredient ice cream recipe, which then lead me to your blog where I found a plethora of recipes for all my vegan needs–including this one– and I will definitely be trying it with my next batch of almond milk, thank you!
Btw I did end up making that sweet potato ice cream, and it is, indeed magical lol, love your recipes!
Oh I’m so glad to hear that, thank you so much!!
Great recipe! I make power bars to take on my climbing trips and wanted to give these a try as I am always searching for ways to use up the almond pulp.
I am not a fan of chocolate so I subbed dry fruit for them but otherwise followed the recipe and am very pleased with the result.
Thanks for sharing!
Wonderful Sherri! I’m so happy to hear you loved these and fruit sounds like a great sub, thank you for the feedback!
Hi there, these looked amazing so I had to try. Plus, I was looking for a new way to use my almond pulp instead of just throwing it in a smoothie. Unfortunately mine came out pretty dry, and I followed the recipe. Any thoughts/suggestions?
Hi Sarah, that’s odd. They shouldn’t be dry at all. Did you use quick oats? Also, did you weigh your almond pulp? How did you dry out your almond pulp? It’s hard to guess without being there, but those are my immediate thoughts. It’s pretty important to weigh them, especially with almond flour/pulp since we all may make it and measure it a bit differently and even a bit off the wrong amount can affect the results. And I know one reader made the mistake of using quick oats instead of regular which will definitely make them dry, so that was another thought I had. These aren’t supposed to be like a gooey, sticky type of granola bar, but rather a thick, well textured one, but dry should not be a factor, especially with the amount of almond butter and almond pulp in them, which is the fat source. So those would be the 2 issues I can only think of. I would try again because all the review above everybody has loved them! Thanks!
Seriously love these! Just perfection!!
So happy to hear that, thank you so very much Julie!!
I’ve just started making my own almond milk and hated the thought of throwing away the pulp and I figured there had tone be a ton of pinterest ideas and I came across your bars. The chocolate got my attention really. I subbed chia seeds for flax seeds and I was out of almond butter and wanted to use the last of the jiffy that was in the cupboard. The only other substitution I made was that I didn’t have a whole cup of pulp, only a half cup so I just added more oats to make up the difference. SOOOOO GOOD!!! Thank you! I love a versatile recipe!
Wow, so happy to hear that Courtney, thank you so much for the feedback!!
Made these today, and because my almond pulp was dripping wet, the bars turned out very soft & crumbly. But don’t get me wrong, they taste amazing! So I plan to eat them like cereal for breakfast instead. My sister topped her vanilla ice cream with them. I also ate them by the spoon. So good! Next time, I’ll make sure to dry my almond pulp well.
Thanks for the recipe!
Hi Zakirah! I’m so happy to hear you loved the flavor, but yes, that is super important to make sure as I’ve noted to make sure your almond pulp is completely dried out 🙂 You can also use almond flour storebought as well if you like!
I usually never review anything BUT I have to say, this is one of my favorite go to recipes for my kids (and myself) snacks. So yummy and all good for you ingredients. Thank you for posting this!
So so happy to hear that Maritza!! Thank you so much for the feedback!
They were the best recipe so far that I made with the leftover almond meal. In fact I served them for Father’s day and they were finished in no time. Today I am trying the recipe with leftover hazelnut meal.
Thanks.
Linda
That is so awesome to hear Linda!! Thank you so much for letting me know!
Hi! Are these bars gluten free?
Yes, as long as you use certified gluten-free oats!
hi! they look great and I want to try them right now, but I have my pulp already dry/dehydrated: do you think I can still use it for this recipe? Thanks!!
Hi Laura, yes that will work fine, just use the same measured amount of almond flour. Let me know how you like them!
(It would be my first recipe with almond pulp…)
I am excited to try the recipe. I am new to making almond milk. Prior to now we have always bought it and I decided that homemade would surely be better than the store stuff. The only doff my sone notes was that the homemade almond milk was watery. You have said yours is thicker like cream. How do you make it that way ?
Hello – I’d like to make these chocolate bars, my concern is over the almond pulp. I have a ton of dried pulp. I never thought to simply freeze the wet ball after squeezing…so, I dry it out, store in the freezer and assume one day I will find a recipe to grind it up in a processor and use as a flour base.
It appears you almond pulp is slightly wet for this recipe. How would I use mine in your bar cookies, please?
Thank you for your response.
Dried almond flour works well too, so as long as it’s finely ground and you are using the same weight amount, you should be fine. The drier, the better.
I was very skeptical about this recipe. Every healthier treat recipe that I have tried has been an utter fail, spending big bucks on obscure ingredients (P.S. All of the ingredients for this recipe are regulars in my pantry.) just to end up in the freezer for a desperate moment. Desperate meaning, “There’s a blizzard and the roads are closed and I need a treat”; that kind of desperate. So I was very pleasantly surprised when this turned out pretty darn yummy. The texture and consistency was very cookie like. I will definitely make this again. Win!
Wonderful Amanda, I’m so happy to hear my recipe was a success for you! I know what you mean,too..a lot of healthy recipes taste just that, healthy and/or bland. So glad these were yummy!
Love the bars. I was wondering if anyone doing Weight Watchers has figured out how many points a bar is?
Hi Chris, so glad you loved these! I have no idea about Weight Watchers, sorry!
I’m glad I found this recipe! I’ve been making my own almond milk (SO GOOD) and have a stockpile of oven dehydrated almond pulp. My last batch, I put the pulp in the fridge per your instructions and made these bars. They’re fantastic and hearty. I didn’t have any syrup on hand so subbed one cup of dates blended with one cup of hot water. Sweet enough for me :). Thanks, as always, for your great recipes.
These bars are really delicious! I have made 2 batches so far; the second time, I added some coconut flakes, and a few tablespoons of hemp/flax seed mix, as well as a bit more rolled oats for added texture. The result seems to make it more of a really filling energy bar, and super-nutritious. I am looking forward to another batch of almond milk so I can whip up another batch of these bars. My 6th grade son likes them too, and he is picky and not fond of store-bought cereal/energy bars. Thank you for sharing this recipe!
So awesome to hear Beth! So glad you enjoyed these!
Hi Brandi, I only have a half cup of almond pulp. Can I use half pulp and half flour? If so, should I adjust anything else and how long should I bake for? Can’t wait to try this. Thanks for sharing!!
Hi Ashley! Yes, definitely. I have noted right in the recipe that you can use almond flour and in the directions it says how long to bake if using almond flour 🙂
These are the best bars! My whole family liked them! Soft and chewy!
Hi there. These are delicious! I used chia seeds with the maple to make a binder as I didn’t have flax, and I used peanut butter as I didn’t have almond butter.
Just wondering if you think I could keep them ‘raw’ – when I was mixing the dough together I had a taste and it was delicious! Do you think they could be made into bliss balls or something and frozen? Or on a similar thought, baked into cookies?
Thanks for the great recipe – my freezer is full of almond pulp!!
Hi Rebecca! So glad you loved these! Oh yes, I totally think that could work, not sure if it’s too wet though, so if needed just add more almond pulp. Worth a shot! I love the raw batter too. I think they would be yummy as cookies as well, I would just plop mounds on the sheet and bake for 10 or so minutes until golden!
LOVE this recipe! I’ve made it twice already (in two weeks!) and my husband and I are LOVING them! Shared your recipe over on my blog, wanting to get the word out on how tasty (and easy) these guys are. Thank you for sharing your recipes!
<3 Kayleigh
Thank you so very much Kayleigh for making them! So happy you loved them!
I’ve made these numerous times now and my kids always love them. So glad to have such a yummy use for the almond pulp! Thank you for sharing! Laura
That’s so awesome to hear, yay!
Hi, have all ingredients except for maple syrup I wondering if I could use coconut palm sugar or honey in place of it. Also, why not use an egg (for us non-vegans) instead of flax or as an addition for extra binding, would this work?
Sorry I missed this comment before! I would not use sugar because that is a dry ingredient and the liquid from the syrup is needed here. I can only vouch for the flavor of syrup since that is what I used. Honey I don’t use and it’s much thicker and sweeter than syrup, so it will definitely change the flavor if you try it. As far as an egg, no that won’t really work here because I’m using a large amount of flaxseed here that is needed (it is a dry ingredient) that works to bind them by acting as both a binder and a “flour”, replacing it with a wet egg would not work the same as 1/4 cup flaxseed and of course since I’m vegan, I couldn’t tell you what the egg would do to the bars or how it would work. It’s really best to follow the recipe as written since that is the only sure way I know it to work since that is how I tested it.
Amazing!! My kids, my wife and my father in law loved the bars…and they’re gone. Time to make another batch
I used Almond flour instead of Almond pulp. Bars came out just a little bit on the softer side and I’m wondering if increasing the cooking time will harden them some more?
They taste so good that I’m done buying store bought snack bars!!!
Thank you so much Ash for the amazing review! Yes, if you want them more firm, just bake them 3-5 minutes longer 🙂
After coming across this recipe while looking to use my almond pulp, I baked these cookie bars and very much enjoyed them. I substituted peanut butter and was naughty and doubled the chocolate chips. Next time I will probably reduce the cinnamon or possibly omit it, it was good but I just didn’t think it was necessary. Thanks for such a great idea.
So happy you loved these Pam, thank you so much for the lovely review! I happen to love cinnamon in bars with chocolate chips since I love the added warmth and flavor, but yes you can totally lelave them out!
Delicious!!! Yeah!!! I finally found a recipe that I can use my almond pulp!! I used 96 grams of quinoa flakes instead of the oats and did just the 1/2 cup maple syrup! I have them all wrapped individually! Ready to enjoy!! Ah!!
Yay, so glad you loved these so much Linda, thank you!
I am in love with these bars. I always double the recipe and individually wrap for easy grab and go snacks. They store well in the fridge or freezer if you can’t eat them fast enough. Yum!
That’s such wonderful news Julie! And yes, I always store in the fridge too as I note, because they are so easy to travel with!
Hi Brandi, I’m 18months new to a vegan lifestyle and I’m so thankful for finally finding your site. I’ve just baked these chocolate chip bars and they are so delicious. The recipe is clear and the instructions are fool proof. I can’t believe I’ve finally found such an awesome vegan, gluten free treat to spoil myself with occasionally, as well as share with my family. These are my number one ‘go to’ snack/treat from now on! Thank you for all your hard work developing your recipes, I know just how hard it is. This one is certainly a winner!
Such a sweet comment Jo, thank you so much for taking the time to leave this lovely review! So very happy to hear this is your favorite snack now! That is awesome!
These bars are FANTASTIC! Thank you for sharing your recipe. They taste so decadent! I’m going to take them to our monthly WFPBNO potluck! Thanks again for sharing this recipe!
These chocolate chip bars are the best! My whole family loves them! I store them in the fridge so they stay nice & firm (although they don’t last very long!) Thanks for this amazing recipe!
So lovely to hear they were such a hit with your whole family Sharon, thank you for the review!
Why rolled oats, cants I use quick??
It’s for texture purposes. Quick instant oats are much more finely ground and will make the bars drier since they will absorb much more liquid.
Costco is carrying organic almonds now. I have been in a homemade almond milk coma for a week 🙂
Awesome! I hope you love these Maria!
Easy to make, healthy ingredients and absolutely delicious. Thank you : )
I’m so glad you loved these Christine, thank you so much for making them and leaving feedback!
I am new to your blog and to vegan cooking in general, but we all really enjoyed these bars. To be honest, the consistency was a little bit more like a chocolate chip Blondie, rather than a granola bar. But my little girls were not at all disappointed to have a treat for an after-school snack. We live in Denver, and I suspect the recipe might require a high altitude adjustment, because I needed to bake it a full 15 minutes longer than recommended to get the top to firm up. I was also just about 1/8 of a cup shy on the almond pulp, so I added in some almond meal. Perhaps if I had used a drier ingredient, like oats, the bars would have cooked up on schedule. Either way, these made for a delicious desserty treat, and I didn’t have to waste a thing from my almond milk! Thanks!
I love this recipe! I made my bars with almond flour (no almond pulp – I’m not into making my own almond milk quite yet). I made these bars twice following the recipe to a T and they have turned out to be a delicious, healthy, and satisfying snack each time. I plan to make these every week to get a daily serving of nut butter and flax while satisfying my sweet tooth. Thank you for the yummy recipe – side note – I am also soaking some slivered almonds and will be attempting your vegan ricotta recipe tomorrow for lasagna rolls which I am very excited for!
That is so wonderful to hear Emma, thank you so much for the lovely feedback!
I can’t wait to make this! How long does almond pulp last in the refrigerator after making milk?
Hi Dino! Almond pulp will not last long, just 2-3 days because it will start to spoil quickly.