Soft Peanut Butter Banana Chocolate Chip Squares (Using Leftover Almond Pulp!)

Phew. Now, that was a mouthful, wasn't it? But a yummy one for sure! How can one go wrong with the classic peanut butter/banana/chocolate combination. It's a winner!

This is another one of my recipes using almond pulp leftover from this almond milk, and it is my favorite and definitely the most successful recipe to date! The struggle with using almond milk pulp is that it's moist, meaning any recipe has to be adjusted to account for the extra moisture being added in (I do realize how obvious this sounds!). I generally estimate half the amount of almond pulp I'm using to replace the flour and the other half to replace some sort of liquid. I tend to look for recipes that call for milk as it's the easiest wet ingredient to replace with the wet almond pulp.

The almond pulp has so much nutrition from all the bits of almond and specks of date, so please don't ever consider throwing it out! Other success I've had includes mixing it into pancake batter. Trust me, I don't know how and why, but it works so well!

Anyways, these soft PB-banana-choc squares have a certain fudginess to them that makes them oh-so-delicious. None of the three main flavor ingredients steal the spotlight, and the resulting combination is perfectly balances. These bars are perfectly sweet, taste good warm or cold straight out of the fridge, can be eaten anytime of day and are just yummy! To top it all off, they're made with a wide range of healthy ingredients and have minimal sugar and added fat (ie. oil/butter).

1/3 cup unrefined sugar
1/2 cup creamy peanut butter
1 ripe banana, mashed
1 tsp vanilla
1 cup almond pulp
1/2 cup whole wheat flour
1/2 cup plain flour
1/2 cup rolled oats
1 tsp baking soda
pinch of salt
1/3 cup milk
1/3 cup semi-sweet chocolate chips

Preheat oven to 170 C. Line a square baking dish with parchment paper and set aside.

Beat the sugar and peanut butter together until light and fluffy. Add in the mashed banana and vanilla and beat again. Stir in the almond pulp.

In another bowl, stir together the whole wheat flour, plain flour, oats, salt and baking soda.

Add the dry ingredients into the peanut butter mixture and mix to combine. The mixture will be stiff and clumpy at this point, so don't worry, because you're doing it right!

Slowly add in the milk in parts until a dough forms. If your dough seems to be getting quite thin, don't add all the milk called for in the recipe.

Fold in the chocolate chips.

Pour the batter into the prepared baking dish and bake for 20-25 minutes or until a toothpick inserted comes out clean.

Cut into squares and serve! Or just cut out a chunk, grab a glass of cold milk and savor the good life.


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