If there's one viral recipe that you make this summer, let it be this Viral Cookie Dough Bark. This sweet and salty bark is the perfect sweet treat that comes together with just a few minutes of prep. It's made from six simple ingredients -- almond flour, maple syrup, coconut oil, vanilla extract, chocolate chips, and flaky sea salt -- and is the ultimate prep-ahead sweet treat. Oh, and did I mention that it also happens to be gluten-free and vegan-friendly? Simply prepare this bark, store it in the freezer, and you'll have the perfect sweet treat to enjoy anytime that the craving strikes!
Ingredients
- 1 ¾ Cup Almond Flour
- ¼ Cup Maple Syrup
- ¼ Cup Coconut Oil melted -- I use refined coconut oil, so that the Cookie Dough Bark doesn't take on a strong coconut flavor
- 2 Teaspoons Vanilla Extract
- 2 Cup Chocolate Chips divided
- 1 Pinch Flaky Sea Salt
Instructions
- To make this Cookie Dough Bark, start by adding the almond flour, maple syrup, coconut oil, and vanilla extract to a large bowl. Mix to fully combine.
- Then, add in 3/4 cup of the chocolate chips and mix to combine. The mixture will be crumbly at first, and that is okay!
- Next, line a baking sheet with parchment paper and transfer the cookie dough to it.
- Press the cookie dough out into an even layer.
- Next, melt remaining chocolate chips. Add the chocolate chips to a small bowl and microwave them in 2-3, 30 second increments until they're melted.
- Pour the melted chocolate over the cookie dough mixture, into one even layer.
- Sprinkle the flaky sea salt on top (if using) and transfer the cookie dough bark into the freezer.
- Freeze for a minimum of one hour, or up to overnight, until the bark has hardened.
- Once the bark is solid, break it into pieces. Serve them and enjoy!
Calories: 972kcal | Carbohydrates: 71g | Protein: 16g | Fat: 72g | Saturated Fat: 33g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 21mg | Potassium: 559mg | Fiber: 12g | Sugar: 47g | Vitamin A: 45IU | Calcium: 181mg | Iron: 8mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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