Protein Chocolate Chip Cookie Dough Bark
If you’re looking for a sweet treat you can feel good about, then this protein chocolate chip cookie dough bark is for you. It’s made with almond flour, so it’s gluten-free and safe to eat raw. It also has zero refined sugars and a big kick of protein, thanks to the addition of vanilla protein powder!
Ingredients
- 1 1/4 cups almond flour
- 1/4 cup vanilla protein powder (I used Quest Vanilla Milkshake) Use any protein powder of choice, if using vegan, you may need to add more water to the batter
- 1/4 cup plus 1 to 2 tablespoons pure maple syrup or honey
- 3/4 tsp vanilla extract
- A pinch of salt, I used sea salt
- 1/4 cup softened to almost melted refined coconut oil
- 1 to 2 tbsp cold water – only if needed for texture
- 3/4 - 1 cup mini chocolate chips
- 3/4 cup dark chocolate chips for melting and spreading on top of bark
- 1/2 tbsp softened refined coconut oil
Instructions
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Combine the almond flour, syrup, vanilla, salt, and coconut oil in a medium to large mixing bowl and mix with a rubber spatula until combined. If the dough is too dry, add a tablespoon of cold water and mix again. Add the mini chocolate chips and mix again. Spread the dough out on a lightly sprayed baking pan or cookie rimmed cookie sheet, using a spatula to spread it out in an even layer. Freeze for up to 15 minutes. While the base chills, mix the dark chocolate with 1/2 tablespoon of coconut oil in a small microwaveable dish. Heat at 20-second intervals, mixing between each interval until the mixture is melted, smooth, and glossy .Remove the base from the freezer and pour the melted chocolate over it. Spread it out in an even layer and chill in the freezer for another hour. Remove the frozen bark, break it into different shapes and sizes, and enjoy.