Chocolate Chip Bars with Almond Pulp

Directions

If you are using homemade almond pulp or (112g) blanched almond flour, 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. 

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 or agave 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.