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!
Erica
These are amazing!!! I will be making these often to use up my almond pulp they are sooooo good!!!!
brandi.doming@yahoo.com
Yay! So happy to hear you loved them so much Erica, thank you so much for the feedback!
Amanda
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!!
brandi.doming@yahoo.com
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 🙂
Cora
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
brandi.doming@yahoo.com
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!
Sarah Hoskins
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!!!!
brandi.doming@yahoo.com
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!
Kelli
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.
brandi.doming@yahoo.com
Oh that is a great idea! I need to try that! So glad you loved these, thank you for the feedback!
Dani Scherer
Hi! These look delish, what can I substitute for oat flour? I am allergic with an anaphylactic response Thanks in advance!
brandi.doming@yahoo.com
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!
Krystal G
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!
brandi.doming@yahoo.com
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!
Ike
Made the dessert this evening. I added coconut. Doubled the recipe and used an 8×8 pan. Turned out great. Thanks.
brandi.doming@yahoo.com
Thank you so much Ike for the feedback, so glad you enjoyed these!
Laura
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!
Laura
Btw I did end up making that sweet potato ice cream, and it is, indeed magical lol, love your recipes!
brandi.doming@yahoo.com
Oh I’m so glad to hear that, thank you so much!!
Sherri
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!
brandi.doming@yahoo.com
Wonderful Sherri! I’m so happy to hear you loved these and fruit sounds like a great sub, thank you for the feedback!
Sarah
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?
brandi.doming@yahoo.com
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!
Julie
Seriously love these! Just perfection!!
brandi.doming@yahoo.com
So happy to hear that, thank you so very much Julie!!
Courtney
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!
brandi.doming@yahoo.com
Wow, so happy to hear that Courtney, thank you so much for the feedback!!
Zakirah
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!
brandi.doming@yahoo.com
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!
Maritza
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!
brandi.doming@yahoo.com
So so happy to hear that Maritza!! Thank you so much for the feedback!
Linda Weinberger
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
brandi.doming@yahoo.com
That is so awesome to hear Linda!! Thank you so much for letting me know!
Heidi
Hi! Are these bars gluten free?
brandi.doming@yahoo.com
Yes, as long as you use certified gluten-free oats!
Laura
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!!
brandi.doming@yahoo.com
Hi Laura, yes that will work fine, just use the same measured amount of almond flour. Let me know how you like them!
Laura
(It would be my first recipe with almond pulp…)
Marcee
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 ?
Lori
I just made them. They smell Delish.
Letting them cool now. Thank you so much.
Cynthia
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.
brandi.doming@yahoo.com
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.
Amanda
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!
brandi.doming@yahoo.com
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!