You are here: Home / Chocolate / Almond Pulp Chocolate Chip Bars
Jump to RecipePrint Recipe
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 workexactly the same asalmond flour in every recipe. But for these bars specifically, the almond pulp finally worked well….without having todry/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
Brandi Doming
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!
4.99 from 75 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Yields 8 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!
Nutrition
Serving: 1barCalories: 314kcalCarbohydrates: 39.5gProtein: 4.9gFat: 15.6gSaturated Fat: 3.9gSodium: 126mgPotassium: 152mgFiber: 5.4gSugar: 22.8gCalcium: 81mgIron: 4mg
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Previous Post: « Raw Caramel White Chocolate Bars
Next Post: Vegan Chocolate Tahini Ice Cream »
Reader Interactions
Comment and Rate This Recipe
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Comments
MeeksThanks for the recipe! I just made this and it’s delicious!
Reply
- Chrisy
This recipe was so good. The brownies are moist and delicious. And I love being able to use the leftover almond pulp from when I make almond milk. Thank you for another awesome recipe!Reply
- Chrisy
This recipe was so good. The brownies are moist and delicious. And I love being able to use the leftover almond pulp from when I make almond milk.Reply
- zela
I love them! They were super easy to make. Great snacks too!Reply
- brandi.doming@yahoo.com
Awesome!!
Reply
- Veronica
I’ve made this recipe twice and I love it. This last time I wanted the chocolate I put on top to harden quickly so I put it in the freezer. Of course I fell asleep and left it in there over night. It was hard a a rock then next morning. After it thawed, it held up quite well. For those who said it fell apart, try freezing it.
Reply
- Pamela
Thank you SO MUCH! We received an Almond Cow Milk Maker for Christmas and have been making a bottle (one cup almonds) per week so this was a GODSEND recipe to find to use up the almond pulp. These almond protein snack bars are DELICIOUS and NUTRICIOUS! The hubby gives then two thumbs up!!Reply
- brandi.doming@yahoo.com
Yay, glad to hear it!!!
Reply
- Geri
LOVE these!!! I’m sensitive to oats so replaced oats with 2/3 c. quinoa flakes and 1/3 c. a combination of sunflower seeds, hemp seeds and sesame seeds for added nutritional benefits. I reduced the maple syrup to 1/4 cup. These will be a regular!! Thanks for your time creating this for all of us to benefit!!Reply
- Jill George
I love this. I added ground ginger also
Reply
- Dorothy
I made these today using almond flour and they are incredible! Love the inclusion of rolled outs. Very chocolate-y and decadent. Will definitely make again!Reply
- Patricia
Great way to use almond pulp! Easy recipe, great flavor!
Reply
- Nira
Great idea. Looks delicious. Thank youReply
- brandi.doming@yahoo.com
Enjoy!
Reply
- Lisa
Fabulous!
I used half the amount of maple syrup because I typically automatically half the sugar in baking recipes, and it was plenty sweet.
I also realized as I gathered my ingredients that I didn’t have almond butter, so I used peanut butter. Still fabulous!
I want to thank you for this recipe as it is a fantastic jumping off point for any number of versions.
I so appreciate the work that people like yourself put into these recipes. It’s such a great help!
Next time I see myself adding unsweetened coconut flakes.
Thank you!!Reply
- brandi.doming@yahoo.com
So glad you enjoyed these Lisa!!
Reply
- Angelika
Hi!
Anyone tried to make these in an air fryer? 🙏🏼
Reply
- brandi.doming@yahoo.com
I have not! Not sure they would hold together, but not sure!
Reply
- Andrea
Yes I have and they came out perfectly.Reply
- Cheryl Hammack
Absolutely love these. Thank you so much for this recipe and sharing. Instead of using chocolate chips, I used organic Cacao nibs and made this a great breakfast snack.Reply
- brandi.doming@yahoo.com
That is awesome, thank you!
Reply
- Donna
Could we replace the oats with something else?
Reply
- brandi.doming@yahoo.com
Hi Donna, so sorry for just seeing this! Oats are a big part of the recipe so I’m not sure they will work subbing them. The only thing I can think is quinoa flakes, but they would probably fall apart.
Reply
- Sara
Is there something I can replace the flax seed with? I’m allergic. 🙁
Reply
- brandi.doming@yahoo.com
You can try ground chia seed, I just don’t know if it will work just as well!
Reply
- Nadia
These turned out perfectly! I didn’t have almond butter so I used peanut butter instead. These were even more delicious than I imagined. The texture is wonderful. Can’t wait to make them again!Reply
- Nancy
Pls dont hate me! We have a chicken and eat her eggs. Can I replace the flax with one?
Reply
- brandi.doming@yahoo.com
I haven’t used eggs in 13 years so I honestly cannot tell you if an egg would work or not!
Reply
« Older Comments
