Almond Milk + Chewy Chocolate Chip Squares { Made with Almond Pulp!}


I love homemade almond milk! Not only is it delicious…it’s simple, quick, and cheap to make! I used to make almond milk using a cheesecloth, but I recently started using a mesh laundry bag (the kind used to protect small wash items and delicates) and it’s so much cleaner and easier! Just line a jar or jug with the bag, fold the edges over the top, pour in the milk, squeeze out any remainder and you’re left with a bag of almond pulp perfect for baking something delicious.

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I hate throwing the pulp away and I was craving something chocolatey so I mixed the almond pulp with a few other staple kitchen ingredients and the result was these dense, sweet and chocolatey squares topped with blended dates and agave. They’re chewy on the inside and crispy on the outside, and pair just as well with a glass of milk as they do with a coffee or latte.imageimageimage imageimageimage image image

Almond Milk

Makes ~ 1 L

  • 1 cup almonds
  • 4 cups cold water (or a little less for thicker, creamier milk)
  • Optional ingredients for flavour – 4 large dates, maple syrup or agave, cacao, 1 tsp ground vanilla


  1. In a bowl, soak your almonds in boiling water for 30-60 minutes  (Use enough water to cover them)
  2. Drain and rinse the almonds, and put them in a blender with the 4 cups of cold water.
  3. Blend for 3 or 4 minutes until the mixture is white and creamy
  4. Put whatever you’re using as a strainer over a large pitcher or container and pour your almond milk in. Squeeze the bag or cheesecloth to make sure you get all of the milk out.
  5. If adding any of the optional ingredients for flavour – Rinse your blender and pour the milk back in along with any added ingredients. Blend for 1 minute.
  6. Pour into a glass jar or jug and store the milk in the fridge. It will last about 3-4 days.
  7. Keep the leftover almond pulp!


Almond Pulp Chewy Chocolate Chip Squares 


  • Leftover almond pulp from the almond milk (~ 1 cup)
  • 1 tbsp ground flax seeds + 3 tbsp water
  • 1 cup gluten free rolled oats
  • 2 tsp cinnamon
  • 1/2 cup dairy free chocolate chips or a chopped chocolate bar (I used a dark chocolate bar chopped into chunks)
  • 1/4 cup + 2 tbsp smooth natural peanut butter
  • 3 tbsp melted coconut oil
  • 1/4 cup almond milk
  • 3/4 cup maple syrup or agave

Date Paste for the top

  • 15  soft dates, chopped
  • 2 tbsp melted coconut oil
  • 1/8 cup almond milk


  1. Preheat oven to 350 F
  2. Mix the flax seeds and 3 tbsp water in a small cup and let sit for 5 minutes or until it forms a thick mixture
  3. Using a hand mixer or blender, mix all ingredients for the squares except the chocolate chips and blend until everything is well mixed.
  4. Stir in the chocolate chips
  5. Line the bottom of an 8 inch square pan with parchment paper, spoon the mixture in, and spread it evenly.
  6. Bake for 25-30 minutes or until golden brown and crispy on top
  7. While the squares are baking, mix all ingredients for the date paste until you have a thick, smooth mixture.
  8. Once the squares are out of the oven and cool, spread the date paste on top and cut!

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