Description
Healthy cookie dough bark is a quick and easy no-bake dessert for cookie dough lovers! The edible cookie dough is made with almond flour, maple syrup, coconut oil, and cashew butter. The easy recipe is vegan, gluten-free, and refined sugar-free. It’s topped with a layer of rich melted chocolate. You can customize this raw dessert with ingredient swaps for oat flour, honey, and more!
Ingredients
Units
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
- In a bowl, add almond flour, cashew butter, maple syrup, melted coconut oil, vanilla, and salt. Mix together until evenly combined. Then, stir in the chocolate chips.
- 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 cookie dough to flatten (about 1/2-inch thick). Set aside.
- In a small bowl, add chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until the chocolate is fully melted.
- Pour and spread the melted chocolate over the cookie dough. Sprinkle flaky sea salt on top.
- Chill cookie dough bark in the freezer for 10 minutes to set. After, chop into large chunks. Enjoy!
Notes
- How to store: Store bark inside a sealed container in the refrigerator. Enjoy within 5-7 days. If you would like to store it longterm, you can keep it in the freezer for up to 3 months. Let it thaw before enjoying.
- See the full blog post for recipe variations. You can make substitutes for the almond flour, cashew butter, and maple syrup.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15g
- Fat: 20g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
