Description
An irresistibly smooth, no-bake treat combining rich chocolate with soft, nutty cookie dough flavor in a simple bark format. Vegan and gluten-free, delivering nostalgia without refined sugar or baking.
Ingredients
Cookie Dough Layer
1½ cups almond flour
¼ cup cashew butter (or peanut butter)
¼ cup maple syrup
2 tbsp melted coconut oil
1 tsp vanilla extract
¼ tsp salt
¼ cup chocolate chips
Chocolate Topping
1 cup chocolate chips
1 tsp coconut oil
Flaky sea salt (optional)
Instructions
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Make cookie dough: In a bowl, mix almond flour, cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt until evenly combined. Fold in chocolate chips.
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Shape base: Line a cutting board or tray with parchment paper. Press dough firmly into an even ½‑inch layer.
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Prepare chocolate topping: Melt chocolate chips with coconut oil in 30‑second microwave intervals (or over a double boiler), stirring until smooth.
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Assemble bark: Pour melted chocolate over the cookie dough layer and spread evenly. Sprinkle with flaky sea salt if desired.
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Freeze: Chill for about 10 minutes or until chocolate is set.
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Serve: Break or cut into chunks and enjoy. Store leftovers in an airtight container in the freezer.
Notes
Press dough firmly for easy handling and clean break lines. Use high-quality nut butter for creamier texture and richer taste. Melt chocolate slowly to avoid seizing. Sprinkle sea salt before chocolate sets for balance and shine. Serve slightly chilled for best flavor and texture.
- Prep Time: 15 minutes
- Category: Dessert, Snack
- Method: No-Bake / Freezing
- Cuisine: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 piece (1/12 recipe)
- Calories: 200
- Sugar: 9 g
- Sodium: 55 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 4 g
Keywords: cookie dough bark, vegan dessert bark, healthy cookie dough recipe, chocolate almond bark, gluten free cookie dough bars