Double Chocolate Cookie Dough Bark (no bake recipe)
This double chocolate chip cookie dough bark is packed with cocoa powder and chocolate chips for the most decadent and intense chocolate flavor in every bite. It is fudgy, rich, healthy, vegan, gluten free and very easy to make.
Equipment
- Mixing bowl
- Rubber spatula
- Baking paper
- Baking tray
Ingredients
- 1 and 1/4 cup almond flour
- 1/4 cup cocoa powder
- Pinch of salt
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1 cup dark chocolate chips divided
- Optional - top with walnuts and sea salt flakes
Instructions
- We start by melting half the chocolate chips in a microwave safe bowl until smooth, I like doing this at 20 second intervals, stirring until smooth.
- In another bowl add the almond flour, cocoa powder, salt and stir. Add the vanilla, maple syrup, olive oil, the other half of the chocolate chips and stir well. The mixture if squeezed in your hand should hold its shape. Mix it by hand if you prefer.
- Transfer the mixture to a lined baking tray and spread the dough out, using your fingers to make an even layer - alternatively, place another sheet of baking paper on the top of the dough and roll it out with a rolling pin to evenly out the dough.
- Top with the melted chocolate and if you are adding walnuts now is the time, sprinkle over the sea salt flakes. Place in the freezer for 2 hours or until firm.
- Remove from the freezer and break/cut into pieces. Serve with milk.
Notes
- If the dough is too dry add 1 tsp of coconut oil into the mixture and stir well, add as much as needed but stir well before adding more. If the dough is too sticky add more almond flour and stir well.
- Allow the dough bake to freeze rock solid before cutting into pieces.