Description
This Healthy Cookie Dough Bark is a delicious and nutritious treat featuring a blend of almond flour, cashew butter, and maple syrup, topped with melted chocolate and a sprinkle of flaky sea salt. Ready in just 20 minutes, it offers a satisfying cookie dough experience without baking, making it perfect for quick snacking or sharing.
Ingredients
Cookie Dough Base
- 1 and 1/2 cups almond flour
- 1/4 cup cashew butter (or peanut butter)
- 1/4 cup maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup chocolate chips
Chocolate Topping
- 1 cup chocolate chips
- 1 tsp coconut oil
- Flaky sea salt, optional
Instructions
- Mix the Cookie Dough Base: In a bowl, combine almond flour, cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt. Stir thoroughly until all ingredients are evenly incorporated. Then fold in the 1/4 cup chocolate chips to distribute them throughout the dough.
- Form the Bark Base: Prepare a cutting board or large plate by lining it with parchment paper. Transfer your cookie dough mixture onto the parchment and use a silicone spatula or your clean hands to firmly press and flatten the dough into an even 1/2-inch thick layer. Set this aside for the next step.
- Melt the Chocolate Topping: Place 1 cup of chocolate chips and 1 teaspoon coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the chocolate has fully melted and is smooth.
- Apply Chocolate Layer: Pour the melted chocolate evenly over the flattened cookie dough. Use a spatula to spread it gently if needed. Optionally, sprinkle flaky sea salt over the chocolate for a flavor contrast and added texture.
- Chill and Serve: Place the assembled cookie dough bark in the freezer for about 10 minutes to allow the chocolate to set firmly. Once set, chop the bark into large chunks and enjoy your healthy, no-bake treat!
Notes
- You can substitute cashew butter with peanut butter if preferred.
- Use dark chocolate chips for a slightly healthier, less sweet topping.
- Make sure the coconut oil is fully melted before mixing with chocolate for a smooth topping.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
- For a gluten-free option, ensure all ingredients, especially chocolate chips, are certified gluten-free.
