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Cookie Dough Bark Recipe – Easy Healthy Raw Dessert Treat

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This easy, healthy cookie dough bark is a no-bake, raw dessert treat that combines creamy nut butter, almond flour, and chocolate for a nostalgic, indulgent snack. Perfect for busy days, parties, or whenever you crave something sweet without turning on the oven.

Ingredients

Scale
  • 2 cups (200g) almond flour
  • 1/2 cup (120g) creamy cashew or almond butter
  • 1/3 cup (80ml) maple syrup
  • 2 teaspoons (10ml) pure vanilla extract
  • 1/2 cup (80g) mini dark chocolate chips, plus extra for sprinkling
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons (28g) coconut oil
  • 1 cup (170g) dairy-free chocolate for melting
  • Optional: 1/4 cup (30g) chopped toasted walnuts or pecans
  • Optional: 2 tablespoons (12g) unsweetened shredded coconut
  • Optional: Colorful sprinkles

Instructions

  1. Line an 8×8-inch (20x20cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a microwave-safe bowl, combine 1 cup (170g) of chocolate chips and 1 tablespoon (14g) coconut oil. Microwave in 20-second bursts, stirring between each, until smooth and glossy. (Alternatively, melt over a double boiler.)
  3. Pour half of the melted chocolate into the lined pan and spread it evenly with a spatula. Freeze for 5 minutes to set.
  4. In a large bowl, stir together almond flour, nut butter, maple syrup, vanilla extract, and sea salt until a thick dough forms. Fold in mini chocolate chips and any optional add-ins.
  5. Gently press the cookie dough mixture over the chilled chocolate base, spreading it into an even layer. Press firmly so it sticks.
  6. Re-melt the remaining chocolate if needed. Pour it over the cookie dough layer and spread to the edges. Sprinkle with extra chocolate chips, sea salt, or your favorite toppings.
  7. Chill the pan in the fridge or freezer until the bark is firm (about 30–40 minutes).
  8. Use the parchment overhang to lift the bark from the pan. Place on a cutting board and slice into pieces with a sharp knife. For clean cuts, warm the knife under hot water and wipe dry between slices.

Notes

For nut-free, use oat flour and sunflower seed butter. For keto/low-carb, use sugar-free syrup and chocolate. Always melt chocolate gently to avoid seizing. Store bark chilled for best texture. Customize with your favorite add-ins like nuts, coconut, or sprinkles. Let bark sit at room temp for a few minutes before slicing for clean cuts.

Nutrition

Keywords: cookie dough bark, healthy dessert, raw treat, no-bake, vegan, gluten-free, chocolate bark, almond flour, nut butter, easy dessert

Find it online: https://pokirecipes.com/cookie-dough-bark-recipe-easy-healthy-raw-dessert-treat/