Cookie Dough Bark

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www.theconsciousplantkitchen.com

This Cookie Dough Bark is an easy healthy no-bake snack perfect for fixing your sweet craving with wholesome ingredients. It's refined sugar-free, gluten-free, and tastes like unbaked cookie dough.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/cookie-dough-bark/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: servings

Calories: 165.1kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Almond Flour (note 1)
3 tablespoons Coconut Oil melted, cooled (note 2)
3 tablespoons Maple Syrup (note 3)
1 tablespoons Almond Milk (note 4)
1 teaspoon Vanilla Extract
¼ teaspoon Salt
½ cup Mini Chocolate Chips (note 5)

Chocolate Cover

3 oz Dark Chocolate
1 teaspoon Coconut Oil

US Customary - Metric

Instructions

Line a plate or baking sheet that fit the width of your freezer with parchment paper. Lightly oil paper. Set aside.
In a mixing bowl, add almond flour, melted, cooled coconut oil, maple syrup, vanilla extract, almond milk, and salt.
Stir with a rubber spatula until it forms a smooth and thick cookie dough.
Fold in chocolate chips and stir to evenly incorporate.
Pour the cookie dough onto the prepared plate and press it with a spatula into a flat bark about 0.2 inch/0.5 cm thick.
In a microwave-safe bowl, melt the dark chocolate and coconut oil in 30-second bursts, stirring between each, until fully melted.
Pour the melted chocolate on top of the cookie dough bark, leaving the edges free of chocolate.
Place the plate with the cookie dough bark in the freezer for 20 minutes or until the cookie dough is firm enough to be sliced.
Remove the plate from the freeze, pull the parchment paper to carry the bark onto a chopping board, and use a long sharp knife to divide it into 12 pieces.

Notes

Note 1: Swap the almond flour for cashew flour, or sesame flour for a nut-free option. Oat flour will be a very different ratio, you will need way less of it since it's highly liquid absorbent and has less fat. All these flours are safe to eat raw, without prebaking. The recipe doesn't work with wheat flour.

Note 2: Cool the melted coconut oil before adding it to the dough or it will warm up the dough and melt the chocolate chips. You can use any other oils with low flavor.

Note 3: Any liquid sweetener works, like sugar-free maple syrup for a low-carb option.

Note 4: Or any other milk, like oat milk, soy milk, or coconut milk.

Note 5: Or sugar-free chocolate chips for a lower-carb version.

Note 6: I am using an 85% chocolate bar to keep the sugar low, but you can also use 70 % or 55% for a sweeter treat. You can also use sugar-free chocolate for a low-carb treat.

Storage: Store the pieces in the fridge for up to 4 days, in an airtight container. The cookie dough softens in the fridge, that's normal. Freeze it for up to 1 month in Ziploc bags and eat frozen or thaw them for 30 minutes at room temperature before eating.

Nutrition