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!
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
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!
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!
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!
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?
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, 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 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!
If I only have quick oats how do I adjust the recipe so that it won’t be dry?
Hi Megan, I do not know since the recipe was created using regular. I wouldn’t adjust it, since I’ve noted the importance of using the quick so they turn out correctly. It’s also not just for moisture, but for structure. BUT, I just posted a new chocolate chip granola bar with similar ingredients that does use quick oats, so I would make those instead! Here is the recipe: https://thevegan8.com/chocolate-chip-granola-bars-vegan-gluten-free-oil-free/
I make these granola bars at least once a week from my almond milk pulp. So easy to make always consistently great tasting. The kids and I love them thanks so much Thanks Brandi
So happy to hear that Michael, thank you for letting me know!
Could I replace the flax with chia seeds?
Hi Barbara, I’ve never tried it, so not sure how well it works, but you can always try it!
Hi,
Just curious what happens if you use quick oats? I have all the ingredients for these bars at home except the right oats!
I haven’t tried your recipe yet but it looks amazing!
The quick oats are much more finely ground and behave more like a flour, versus regular size oats. Because of that, it will make these bars extremely dry, so you really want to use the regular.
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.
Dino you can freeze the almond pulp!
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 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!
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!
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!
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.
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!
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!
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!
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!
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!
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!
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 🙂