Is almond pulp the same as almond meal?

What's leftover from the process of making almond milk is almond pulp. The almond pulp is then dried in the oven at a low temperature, left on the counter to cool overnight, and finally, processed into almond meal using a food processor or high-speed blender .

Can you eat almond pulp?

Use the almond pulp raw: You can also use almond pulp raw (as you'll see in the brownie bites below!). It's great for recipes like energy bites that call for nuts or nut meal, or adding to things like granola in place of some of the oats or nuts.

Can I freeze almond pulp?

Freezing your almond pulp is also a great idea if you regularly make almond milk at home . I generally freeze a few batches first before defrosting and making my own almond flour to use in banana bread. All you need to do is place your almond pulp into a plastic freezer bag, or any sealed container until required.

Can I use ground almonds instead of almond meal?

As mentioned above, almond flour is made from blanched, peeled almonds that have had their skins removed. It's fairly fine in texture and light in colour, lacking the darker specks from the skins. Ground almonds, on the other hand, are the same thing as almond meal – they're just ground, skin-on, unpeeled almonds .

Can I ground up almonds to make almond flour?

Simply add blanched almonds to a blender and blitz until a fine, powdery flour is achieved . You know you've gone too far if it starts turning to almond butter instead. Not only is it simple to make, but homemade almond flour tastes fresher and is usually more cost-effective than storebought.

Can I use almond paste instead of almond filling?

The almond paste and almond filling are very different products and should not be used interchangeably in a recipe . The Almond Filling is a jam-like filling for cakes, pastries, and cookies. The Almond Paste is usually mixed or cut into a recipe for an almond flavor, or as a layer in tarts and pies.

Can you compost almond pulp?

After making fresh milk in your Almond Cow, we recommend putting your leftover pulp in the green layer of waste in your compost bin .

How long does almond pulp last?

If you store leftover almond pulp in the fridge, it will last about five days. To store almond pulp in the fridge, make sure it's stored in a sealed container. Glass or another kind of airtight container will work.

Is it OK to freeze raw almonds?

Avoid exposure to strong odors, as almonds can absorb the odors of other materials, chemicals, and pungent foods. Rotate to optimize shelf life. Almonds can be stored frozen , which extends the shelf life significantly; however, proper packaging must be used to protect them from ice formation and moisture.

Is almond meal just crushed almonds?

Almond meal and flour are both made from ground almonds. However, almond meal is made from unpeeled almonds , while the flour is made from blanched ones. The main differences between the two are the grain size, as well as that almond skin is present in almond meal.

What is almond meal called?

Almond meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made with whole or blanched almonds. The consistency is more like corn meal than wheat flour.

Is almond paste the same as almond filling?

The almond paste and almond filling are very different products and should not be used interchangeably in a recipe . The Almond Filling is a jam-like filling for cakes, pastries, and cookies. The Almond Paste is usually mixed or cut into a recipe for an almond flavor, or as a layer in tarts and pies.

Almond Pulp Chocolate Chip Bars (2024)

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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

4.99 from 74 votes

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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

Reader Interactions

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Comments

Meeks
February 25, 2023 at 12:04 am
Thanks for the recipe! I just made this and it’s delicious!
Reply
Chrisy
March 1, 2023 at 9:39 pm

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
March 1, 2023 at 9:43 pm

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
March 15, 2023 at 3:10 pm

I love them! They were super easy to make. Great snacks too!
Reply
- brandi.doming@yahoo.com
  March 18, 2023 at 4:13 am
  Awesome!!
  Reply
Veronica
March 26, 2023 at 9:47 pm
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
March 31, 2023 at 10:42 pm

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
  March 31, 2023 at 10:51 pm
  See Also
  Homemade Almond Butter (Easy recipe!)
  Yay, glad to hear it!!!
  Reply
Geri
May 24, 2023 at 5:43 pm

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
June 19, 2023 at 7:01 am
I love this. I added ground ginger also
Reply
Dorothy
July 28, 2023 at 9:38 pm

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
October 8, 2023 at 8:22 pm
Great way to use almond pulp! Easy recipe, great flavor!
Reply
Nira
January 3, 2024 at 6:49 pm

Great idea. Looks delicious. Thank you
Reply
- brandi.doming@yahoo.com
  January 5, 2024 at 1:17 am
  Enjoy!
  Reply
Lisa
January 9, 2024 at 8:36 pm

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
  January 13, 2024 at 4:43 am
  So glad you enjoyed these Lisa!!
  Reply
Angelika
January 26, 2024 at 4:50 am
Hi!
Anyone tried to make these in an air fryer? 🙏🏼
Reply
- brandi.doming@yahoo.com
  January 26, 2024 at 5:01 am
  I have not! Not sure they would hold together, but not sure!
  Reply
Cheryl Hammack
February 5, 2024 at 4:22 pm

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
  February 6, 2024 at 4:49 am
  That is awesome, thank you!
  Reply
Donna
April 16, 2024 at 3:26 am
Could we replace the oats with something else?
Reply
- brandi.doming@yahoo.com
  April 30, 2024 at 12:27 am
  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
April 28, 2024 at 6:50 pm
Is there something I can replace the flax seed with? I’m allergic. 🙁
Reply
- brandi.doming@yahoo.com
  April 29, 2024 at 4:28 am
  You can try ground chia seed, I just don’t know if it will work just as well!
  Reply
Nadia
April 29, 2024 at 9:32 pm

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