Almond Chocolate Chip Bars Recipes

ALMOND PULP MAKES THE BEST CHOCOLATE CHIP BARS

Almond Pulp Makes The Best Chocolate Chip Bars image

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!

Provided by Brandi Doming

Time 50m

Number Of Ingredients 12

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
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.
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.

Steps:

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.

Nutrition Facts : ServingSize 1 bar, Calories 314 kcal, Carbohydrate 39.5 g, Protein 4.9 g, Fat 15.6 g, SaturatedFat 3.9 g, Sodium 126 mg, Fiber 5.4 g, Sugar 22.8 g

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