These ALMOND PULP CHOCOLATE CHIP BARS are the perfect excuse to use up all that leftover pulp from your almond milk!
I’ve been making my own milk lately. I was given an Almond Cow plant milk making machine for my birthday, and it’s probably one of the best gifts I’ve ever gotten. It is so easy! And the milk? It’s made with just a few ingredients and flavored just the way I like it.
I am obsessed with my Almond Cow, and I recommend it to everyone! In fact, use this link to find out more about it and you’ll get a $10 discount courtesy of me 😊. You’re welcome!
If you’ve ever made almond milk or any type of milk, you know that you end up with a lot of almond pulp in the process.
That stuff is good, and surprisingly multi-purpose. You can eat it raw with some PB & J, dehydrate or bake it to make almond flour, or use it in recipes for baked goods... like this one!
This is an easy recipe that uses the almond pulp straight out of the milking process. No need to dry it or bake it ahead of time.
You mix the pulp with the goodness of rolled oats and cinnamon, then you sweeten it with some maple syrup , and add dairy-free chocolate chips for good measure.
Finish it off with some melted chocolate drizzle, and you’ve got yourself a fantastic, wholesome treat!
So, let’s get to baking!
ALMOND PULP CHOCOLATE CHIP BARS
WHAT YOU'LL NEED:
1/2 Cup + 2 Tbsp maple syrup at room temperature
1/4 Cup ground flaxseed
1 Cup almond pulp*
1 Cup whole rolled oats
2 tsp cinnamon
1/2 tsp sea salt
1/2 Cup mini dairy-free chocolate chips
1/2 Cup creamy almond butter
2 tsp vanilla extract
Additional chocolate for topping (optional, but so good!)
*Almond pulp is the by-product from making almond milk. Make sure to squeeze all the liquid out of it. It is best for use after chilling overnight in the fridge.
HOW TO MAKE IT:
In a small bowl, whisk together the maple syrup and flaxseed. Set aside for at least 10 minutes to thicken.
Preheat your oven to 350°F. Line a loaf pan with parchment paper and leave a little overhang so you can pull the baked bars out of the pan later.
In a large bowl, combine the almond pulp, rolled oats, cinnamon and salt. Whisk together well. Then, stir in the chocolate chips.
Once the maple syrup and flaxseed mixture has gelled up, add the almond butter and vanilla and stir until very smooth.
Pour the wet mixture over the dry ingredients and stir for a couple of minutes until very sticky and absorbed. Use a fork to break up any almond pulp lumps and to incorporate everything well.
Place the dough to the loaf pan and spread out evenly with a rubber spatula. Press to flatten. You can slightly dampen your fingers to help doing so.
Bake for 32 minutes until golden brown and firm on top.
Let cool for 1 hour. Once cool, melt about 1/4 cup of chocolate to drizzle over the top. Move to the fridge for the chocolate to set.
Slice into bars. Store in a sealed container in the refrigerator.