Description
This Healthy Cookie Dough Bark is a delicious and gluten-free treat that combines almond flour, pure maple syrup, and coconut oil with dark chocolate chips and chopped nuts. It’s a no-bake recipe that sets in the fridge, perfect for a quick and nutritious snack or dessert that satisfies sweet cravings without refined sugars or gluten.
Ingredients
Scale
Base Ingredients
- 1 cup almond flour
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla extract
Add-ins
- 1/2 cup dark chocolate chips
- 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Prepare Workspace: Gather all your ingredients and line a baking sheet with parchment paper to prevent sticking.
- Mix Base: In a medium bowl, combine the melted coconut oil, almond flour, maple syrup, and vanilla extract. Stir together until the mixture is smooth and well incorporated.
- Add Chocolate Chips: Fold in the dark chocolate chips evenly into the mixture; they will soften slightly as you mix.
- Incorporate Nuts: Gently fold in the chopped nuts to distribute them evenly throughout the dough mixture.
- Spread Mixture: Pour the mixture onto the prepared baking sheet and use a spatula to spread it out evenly into a flat, thin layer.
- Chill: Place the baking sheet in the refrigerator and chill for about 30 minutes until the bark is firm and set.
- Serve: Once firm, remove from the fridge and slice into squares or bars. Serve immediately or store in the refrigerator.
Notes
- This cookie dough bark is gluten-free and dairy-free, making it suitable for those with gluten intolerance and dairy allergies.
- Use good quality dark chocolate chips for best flavor and healthier benefits.
- You can substitute chopped walnuts with pecans or other nuts of your choice.
- Store leftover bark in an airtight container in the refrigerator for up to one week.
- For a sweeter treat, add a pinch of sea salt on top before chilling to enhance flavors.
