I’m always looking for ways to use up the leftover almond pulp that remains after I make a batch of homemade almond milk. Many times, I use the pulp as-is in granola bars or my Choco-Coco Almond Bites. However, this time, I wanted to dry it out first and make ‘almond meal’ with it. Then, if you grind up this meal, it becomes almond flour! (I didn’t actually take the final step this time to make the flour, though.) To dry out the almond pulp, simply bake the pulp in the oven at 200 degrees until it’s dry. This took two hours for me, but it would have taken much less time if I had spread it thinner on the baking sheet. The house smelled so delicious while baking it!
I came up with this recipe based on several others I had seen across the internet. I’ve been wanting to try using brown rice cereal in a recipe for quite some time now, but had a really hard time finding it anywhere near me!! I finally found it when I went to Whole Foods on my most recent excursion there. Nature’s Path organic brown rice cereal is made from ONE ingredient: organic brown rice. It’s a great cereal to add into no-bake bars like these…
Chocolate Almond Butter Crispies
- 2/3 cup almond butter
- 1/2 cup maple syrup
- 2 T honey (I buy local, raw honey and pure maple syrup from Honored Prairie)
- 1 T cocoa powder
- 2 cups brown rice cereal (Note: this link is for 12 packs! I can find this in the natural section of my grocery store, but I wanted to make sure you knew what to look for.)
- 1 cup almond meal (leftover from making homemade almond milk – dried out in the oven at 200 degrees)
- 1/2 cup rolled oats
- 1/4 cup ground flax seed
- 3/4 cup Enjoy Life mini chocolate chips (dairy, gluten, soy, and nut free)
In a large stockpot over low heat, combine almond butter, maple syrup, and honey until warm. Stir in cocoa powder. Add cereal, almond meal, oats, and flax seed and stir well. Press into an 8 x 8 dish lined with parchment paper or aluminum foil. Let harden in fridge for about 20 minutes.
Melt chocolate chips in microwave safe dish on 50% power until melted. Spread evenly over crispies. Set in fridge to harden and then cut into individual serving pieces. Store in the refrigerator.
Note: these are MESSY when eaten by three year olds. Expect for chocolate to be all over their faces and hands before they’re finished. Heck, they may even need two cleanups during the eating process… 😉 My five year old daughter also enjoyed these ‘crispies’ – she’s had probably three of them over the last two days. And I’ve had a few as well, too! They’re a “treat,” but still filled with some healthy, wholesome ingredients!
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