Description
This Healthy Cookie Dough Bark is a delightful and guilt-free treat combining a nutty almond flour cookie dough base with a rich chocolate topping. Naturally sweetened with maple syrup and boosted with protein from cashew butter, this bark is easy to make, no-bake, and perfect for a quick snack or dessert. The addition of flaky sea salt enhances the chocolate’s flavor and provides a satisfying crunch.
Ingredients
Scale
Cookie Dough
- 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
- Prepare the Cookie Dough: In a mixing bowl, combine almond flour, cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt. Stir thoroughly until the mixture is smooth and all the ingredients are evenly combined. Then, fold in the chocolate chips gently to distribute them throughout the dough.
- Shape the Bark Base: Lay a sheet of parchment paper on a large cutting board or plate. Transfer the cookie dough mixture onto the parchment paper and use a silicone spatula or clean hands to firmly press and flatten it into an even layer about 1/2-inch thick. Set aside to prepare the chocolate topping.
- Make the Chocolate Topping: In a small bowl, add chocolate chips and coconut oil. Microwave in 30-second increments, stirring after each interval, until the chocolate is fully melted and smooth. Be careful to avoid overheating.
- Assemble the Bark: Pour the melted chocolate evenly over the flattened cookie dough base, spreading it gently with a spatula to cover completely. If desired, sprinkle flaky sea salt on top to enhance flavor and texture.
- Chill and Set: Place the assembled bark in the freezer for about 10 minutes to allow the chocolate topping to harden completely. Once set, remove from the freezer and chop into large chunks. Serve immediately or store as instructed.
Notes
- Store the cookie dough bark in a sealed container in the refrigerator and consume within 5-7 days for best freshness.
- For long-term storage, freeze the bark for up to 3 months. Thaw before serving.
- You can substitute almond flour with other nut flours, cashew butter with peanut or almond butter, and maple syrup with honey or agave syrup according to preference.
- Ensure chocolate chips are dairy-free if desired for dietary needs.
Nutrition
- Serving Size: 1 large piece (approx. 1/12th of bark)
- Calories: 180
- Sugar: 10g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
