Almond Pulp Makes The Best Chocolate Chip Bars

Almond Pulp Makes The Best Chocolate Chip Bars

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!

INGREDIENTS

·         1/2 cup + 2 tablespoons (200g) pure maple syrup, room temperature (or agave)

·         1/4 cup (32g) ground flaxseed

·         1 cup (107g) almond pulp or 1 cup (112g) blanched almond flour

·         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

INSTRUCTIONS

1.     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.

2.     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.

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Full instructions: Clickhere

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