January 13, 2020

Coconut Pulp Granola Bars

Made with only a few simple ingredients, these Coconut Pulp Granola Bars are a delicious way to use up leftover coconut or almond pulp. You can also turn them into coconut pulp balls! This will become your go-to coconut pulp recipe - it's so easy!

Coconut Pulp Granola Bars sliced on plates

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.

This BEGS for a delicious coconut pulp recipe.

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.

This will quickly become your go-to coconut pulp recipe.

Why I love Coconut Pulp Granola Bars

  • Dietary needs — this recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
  • Less waste — if you don't have access to compost, making coconut pulp granola bars or coconut pulp balls is a great way to avoid throwing away food
  • No bake — you don't have to heat up the oven for this recipe! These no-bake bars (or balls!) can be made anytime

Coconut Pulp Granola Bars sliced on cutting board

Health Benefits of Coconut Pulp

Coconuts are plants, and therefore have quite a few nutrients packed inside. Coconuts have minerals like manganese, copper, iron, and selenium.

Coconut pulp is created from coconuts, so it's going to have the same nutrient profile as a coconut. If you used coconut to make coconut milk then some of the flavor and nutrients from the coconut will be in your milk. But quite a lot of the nutrients will be leftover in the coconut pulp.

The coconut pulp has fiber - not much fiber will have transferred from the coconut flakes or coconut meat to your milk. Instead, the good stuff (the fiber) is what's left in the pulp. Fiber is such a key nutrient for overall health, and specifically digestion.

So, there are health benefits of coconut pulp! And if you're looking to get the most nutrition out of your food, you should definitely do something with that leftover coconut pulp.

Coconut Pulp Granola Bars unsliced on cutting board

Ingredient Notes

  • 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. You can also use almond pulp if you've made almond milk.
  • 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. You can sub maple syrup.
  • 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.

Coconut Pulp Granola Bars Ingredients

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.

Coconut Pulp Granola Bars Steps 1 & 2

Step 4. Freeze for at least an hour. Slice and serve.

Coconut Pulp Granola Bars Step 4

How to make Coconut Pulp Balls

How to turn this recipe into little coconut pulp bites instead of granola bars? Simple.

After you mix the ingredients, scoop the mixture into balls instead. Then place them on a parchment-lined baking sheet in the freezer for 30-45 minutes.

After that, your coconut pulp balls will be ready to eat.

Troubleshooting Wet & Dry Bars

Depending on what puffed grain you choose and how wet your coconut pulp is, you might run into one of two scenarios: your bars are too wet or your bars are too dry.

If your bars are too wet: add more of your puffed grain or more oats.

If the mixture seems very liquidy, you just need something to soak up the liquid. Stir in more of puffed grain or oats and then re-press the mixture into the pan.

If your bars are too dry: add more date syrup.

If it seems like the bars aren't sticking together, you might not have enough liquid. Add more date syrup, one tablespoon at a time, until the mixture sticks together easily when you squeeze it with your hand.

Storing Coconut Pulp Granola Bars and Balls

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.

Coconut Pulp Granola Bars on a plate

Other coconut pulp recipes

If you loved these bars and want to make other recipes using your leftover coconut pulp check out this coconut pulp granola and these coconut cookies.

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:

Tried this recipe?

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

Coconut Pulp Granola Bars

Made with only a few simple ingredients, these Coconut Pulp Granola Bars are a delicious way to use up leftover coconut or almond pulp. You can also turn them into coconut pulp balls! This will become your go-to coconut pulp recipe - it's so easy!















  • 2 Cups Puffed Amaranth or Millet
  • 1 Cup Coconut Pulp
  • 1 Cup Rolled or Quick 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


  1. Line a cake pan with parchment paper.
  2. Add all the ingredients to a medium bowl. Stir until 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

*If you want to make Coconut Pulp Balls (instead of granola bars) simply scoop the mixture into balls. You may need to add another tablespoon of date syrup to help them stick together. Arrange the bites on a parchment lined pan and freeze for 30-45 minutes.

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

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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
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