When I made almond milk for the first time, I was quite impressed with the creamy result. But, I had a head-scratching moment with the byproduct almond pulp. There are several almond pulp recipes online, but not many of them use ALL of the leftover pulp in one go.

I made chocolate granola accidentally. At first, I was on a mission to make an easy, throw-together chocolate almond spread, but I didn’t like the end result. So, I chucked the mixture into the oven and hoped for the best, and then magic happened! I made tasty, crunchy chocolaty granola!

It’s not JUST a granola, it could also be a treat or snack when you have the nibbles! Try it out and let me know what you think.

With essential pantry items, you can whip up a delicious, chocolaty granola from leftover almond pulp.

Store the chocolate granola in an airtight container. It will stay fresh for a few weeks.

Ingredients

• Leftover pulp from the unsweetened almond milk recipe
• 3 tablespoons cocoa powder
• ⅓ cup honey (80ml)
• ⅓ cup coconut oil, melted (80ml)
• 1½ teaspoon vanilla extract
• ¼ teaspoon sea salt

Method

1. Preheat the oven to 120°C.
2. Mix all of the ingredients in a bowl until well combined.
3. Line a baking tray with baking paper and spread the mixture onto the tray. Distribute evenly with a fork leaving it chunky.
4. Bake for 2 hours and stir every 30 minutes.
5. Remove from the oven to cool. (It will crisp up as it cools down.)
6. Once it cooled down, store the granola in an airtight container. It will stay fresh for a few weeks.