Description
This Healthy Cookie Dough Bark is a quick and wholesome treat featuring a protein-rich almond flour base mixed with creamy cashew butter and sweetened naturally with maple syrup. It’s layered with chocolate chips, topped with melted chocolate, and finished with a sprinkle of flaky sea salt for a delightful sweet and salty crunch. Perfect for a satisfyingly guilt-free dessert or snack in just 20 minutes.
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
- Make the cookie dough base: In a mixing bowl, combine almond flour, cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt. Stir them well until evenly incorporated. Then fold in the 1/4 cup chocolate chips gently to distribute throughout the dough.
- Shape the bark base: Lay a sheet of parchment paper onto a cutting board or large plate. Transfer the cookie dough mixture onto the parchment paper. Using a silicone spatula or clean hands, firmly press and flatten the dough to approximately 1/2-inch thickness for an even bark base. Set this aside for the next step.
- Melt the chocolate topping: In a small bowl, mix together 1 cup chocolate chips and 1 teaspoon coconut oil. Microwave in 30-second increments, stirring in between, until the chocolate is fully melted and smooth.
- Assemble the bark: Pour the melted chocolate evenly over the flattened cookie dough base. Use a spatula or spoon to spread the chocolate uniformly. Sprinkle flaky sea salt over the top for an optional but flavorful finishing touch.
- Chill and serve: Place the prepared bark into the freezer for at least 10 minutes to allow the chocolate topping to set firmly. Once set, remove from the freezer and cut into large chunks. Serve immediately and enjoy your healthy cookie dough bark.
Notes
- Ensure to use almond flour (not almond meal) for the best texture.
- You can swap cashew butter with peanut butter if preferred.
- Be careful not to overheat the chocolate to avoid burning it during melting.
- If you don’t have a microwave, melt the chocolate and coconut oil in a heatproof bowl over a pot of simmering water (double boiler method).
- Store leftover bark in an airtight container in the refrigerator for up to one week or freeze for longer storage.
- For a nut-free version, try sunflower seed butter but adjust proportions slightly for texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
