Cookie Dough Bark (Print Version)
A quick no-bake treat combining almond flour, maple syrup and cashew butter topped with rich chocolate - vegan and gluten-free!
# Ingredients:
→ Cookie Dough
01 -
1 and 1/2 cups almond flour
02 -
1/4 cup cashew butter (or peanut butter)
03 -
1/4 cup maple syrup
04 -
2 tbsp melted coconut oil
05 -
1 tsp vanilla extract
06 -
1/4 tsp salt
07 -
1/4 cup chocolate chips
→ Chocolate Topping
08 -
1 cup chocolate chips
09 -
1 tsp coconut oil
10 -
Flaky sea salt, optional
# Steps:
01 -
In a bowl, combine almond flour, cashew butter, maple syrup, melted coconut oil, vanilla, and salt. Mix thoroughly until evenly combined. Fold in the chocolate chips.
02 -
Place parchment paper on a cutting board or large plate. Transfer the cookie dough to the parchment paper. Using a silicone spatula or clean hands, firmly press the dough to create a flat layer approximately 1/2-inch thick.
03 -
In a small bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth.
04 -
Pour the melted chocolate over the cookie dough base, spreading evenly to cover the entire surface. Sprinkle with flaky sea salt if desired.
05 -
Chill the cookie dough bark in the freezer for 10 minutes until set. Once firm, chop into large chunks and serve.
# Notes:
01 -
Store bark in a sealed container in the refrigerator for 5-7 days, or freeze for up to 3 months. Allow frozen bark to thaw before serving.
02 -
Almond flour can be substituted with alternatives, and cashew butter and maple syrup can be replaced with similar ingredients as needed.