Homemade almond milk is almost always synonymous with Chocolate Almond Pulp Bars in our home. Do you make your own almond milk? I love making my own nut milks, and almond milk is my favorite, but with almond milk comes almond milk pulp and trying to figure out what to do with it so it doesn’t end up in the compost bin.
When I began making almond milk, I cringed very time I threw away the pulp until finally I decided there must be something I can do with it. When I started researching for what to do with almond pulp, most recipes using almond pulp required that you dehydrate it first and use it like almond flour. It seemed like all the recipes I saw on Pinterest or websites used dehydrated almond pulp. For those recipes I had two issues: 1. I do not have a dehydrator (although it is on my wish list for this fall) and 2. I do not want to leave my oven on for hours and hours to dehydrate almond pulp.
That was what led me to creating this recipe for Chocolate Almond Pulp Bars. I just use the wet pulp for this recipe, which means that you can make your almond milk then make these yummy bars while your milk is chilling. No waiting 12 hours for your pulp to dry out before using it.
I love this recipe because it is quick to throw together, and it is so chocolatey. And because I know I am not wasting valuable almond pulp.
SUBSTITUTIONS YOU CAN MAKE TO THIS RECIPE
This is one of those recipes that is quite forgiving, so you can try lots of substitutions:
- Almond butter can be replaced with any nut butter
- Make your own chocolate chips
- You can use honey instead of maple syrup
- Quinoa flakes can be used instead of rolled oats
- Replace sunflower seeds with chopped walnuts or pecans
- Use cacao nibs instead of chocolate chips
- Add dried cranberries for a bit of chewy texture
How do you use almond pulp? I’d love to hear more ideas.
Chocolate Almond Pulp Bars
- 1 cup almond pulp
- 2 bananas mashed
- ¾ cup almond butter
- ¼ cup maple syrup
- ½ cup ground flax
- ½ cup unsweetened coconut
- 1 cup gluten free rolled oats
- 3 tablespoons raw cacao
- ½ cup mini chocolate chips I like Enjoy Life brand
- ½ cup sunflower seeds
- 1 tbsp cinnamon
- 2 tsp vanilla
- Mix almond pulp, bananas, almond butter, maple syrup and vanilla in bowl.
- In a second bowl, mix ground flax, coconut, raw cacao, sunflower seeds, cinnamon.
- Pour dry ingredients into bowl with wet ingredients and mix until well combined. Add chocolate chips.
- Spread about ⅓” thick on parchment lined baking sheet. Sprinkle unsweetened coconut over bars and gently press in.
- Bake at 300° for 25 minutes. Makes 35 bars.
• You can use honey instead of maple syrup
• Quinoa flakes can be used instead of rolled oats
• Replace sunflower seeds with chopped walnuts or pecans
• Use cacao nibs instead of chocolate chips
• Add dried cranberries for a bit of chewy texture