Snacks

January 13, 2020

Coconut Pulp Granola Bars

Made with only a few simple ingredients: fruit, grains, nuts, and seeds, these Coconut Pulp Granola Bars are a delicious and nutritious way to use up leftover coconut or almond pulp.

Coconut Pulp Granola Bars

If you make your own plant-based milk, you're probably wondering what you can do with all the pulp you 'generate' each week. Personally, I go through about a batch of coconut milk a week, which means I have roughly a half cup of coconut pulp per week to figure out what to do with.

Maybe you don't make coconut milk, but you make almond milk or another nut milk. This recipe is for you too! The granola bars don't depend on coconut to taste good, in fact, you can't really taste the coconut all that much.

Don't worry if you're a coconut lover though! You can always make this recipe with unused coconut flakes. It will be super coconutty and delicious. Throw in some coconut extract and you'll have a coconut-filled treat.

BUT for the purposes of this post, I want to highlight the use of coconut pulp or almond pulp or whatever kind of pulp you have leftover from making homemade milk.

These Coconut Pulp Granola Bars only have a couple ingredients besides coconut pulp. And they're super healthy too! Whole grains, seeds, nut butter, and fruit.

Coconut Pulp Granola Bars

Ingredients

  • Puffed Amaranth: I love puffed amaranth because it gives recipes bulk without adding too much density. You can also use puffed millet or any other puffed grain.
  • Coconut Pulp: The invisible star of this recipe. You don't really taste the coconut, but you get to use up your coconut pulp without throwing it away.
  • Rolled Oats: Another great whole grain.
  • Almond Butter: You can use any nut butter you'd like. I just used almond butter because it's what I had on hand. (It would also work perfectly if you wanted to use almond pulp in this recipe instead of coconut pulp.) The nut butter helps bind these bars together.
  • Date Syrup: For sweetness and binding. Date syrup is my favorite 100% fruit sweetener.
  • Chia Seeds: An incredibly nutrient-dense source of omega-3s. Chia seeds add some crunch to these bars.
  • Ground Flaxseeds: Another nutrient-dense seed. Flaxseeds help bind these bars together.
  • Vanilla Extract: For a hint of vanilla. Try coconut extract for a super coconutty bar.
  • Salt: A hint of salt balances the sweetness of these bars perfectly.

How to Make Coconut Pulp Granola Bars

Step 1. Line a cake pan with parchment paper.

Step 2. Add all the ingredients to a medium bowl. Stir until combined and all the dry ingredients are evenly coated.

Step 3. Dump the mixture into the prepared pan. Press the mixture into the pan with the back of a spoon or measuring cup.

Step 4. Freeze for at least an hour. Slice and serve. Store leftovers in the fridge. Enjoy!

Coconut Pulp Granola Bars

Storing Coconut Pulp Granola Bars

These bars will keep best in the freezer. When they start to get warm they will melt and fall apart. If you leave them out, don't worry, they will still taste delicious, just be prepared to eat the mixture with a spoon.

I store these bars in the freezer in a plastic bag, to minimize freezer burn. A container would work well too.

These bars will last several months in the freezer.

Recipe Prayer

Thank you God for resourcefulness and creativity. Allow us to use our talents to serve you and this earth. Amen.

Related Recipes

Want other tasty plant-based sweets? Check out some of my favorites:

P.S. If you're looking for other coconut pulp recipes check out this granola and these cookies.

Coconut Pulp Granola Bars

**This post contains affiliate links, for more information see my disclosure here.

Coconut Pulp Granola Bars

Made with only a few simple ingredients: fruit, grains, nuts, and seeds, these Coconut Pulp Granola Bars are a delicious and nutritious way to use up leftover coconut or almond pulp.

Author:

Elizabeth

Serves:

16

Prep:

5

min

cook:

0

min

total:

65

min

Ingredients

  • 2 Cups Puffed Amaranth or Millet
  • 1 Cup Coconut Pulp
  • 1 Cup Rolled Oats
  • 1/3 Cup Almond Butter
  • 1/3 Cup Date Syrup
  • 2 Tablespoons Chia Seeds
  • 2 Tablespoons Ground Flaxseeds
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt

Instructions

  1. Line a cake pan with parchment paper.
  2. Add all the ingredients to a medium bowl. Stir until combined and all the dry ingredients are evenly coated.
  3. Dump the mixture into the prepared pan. Press the mixture into the pan with the back of a spoon or measuring cup.
  4. Freeze for at least an hour. Slice and serve. Store leftovers in the fridge. Enjoy!

Recipe Notes

These bars were inspired by a recipe from Feasting on Fruit.

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography