I love how amazing new food trends are being created on social media internet websites and some of them go viral and get loads of attention. One of them that is making a huge buzz is around what is called “bark” – layers of yummy foods placed in flat layers on top of each other then frozen. Once frozen the “bark” is broken or cut into squares.
The bottom layer is usually something that can be sliced in flat pieces like yogurt, chocolate, cottage cheese, banana slices, strawberry slices or even flattened dates. Then layers of yummy things like nuts, dried fruit, seeds, nut butter and coconut is added then frozen to create a simple and healthy dessert or snack.
I have tried a few of these recipes recently and they do not disappoint. Its not every day that a food trend exceeds my expectations, but this yogurt cookie dough bark is definitely a winner.
Its easy to make with just 4-5 main ingredients and is a protein snack staple with 8 grams of protein per piece that can live in your freezer. Just mix up the frozen yogurt cookie dough mixture, press onto a pan, and pour on melted chocolate chips. Chill and your creamy protein cookie dough bark is ready!
If you are looking for a healthy indulgent sweet treat that’s easy to make and a hit with the whole family this recipe will be your new go to snack! It’s made with just a handful of ingredients and is gluten free, protein-rich, and low sugar friendly!
Easy to make: No complicated steps – just blend, mix, and freeze.
Freezer-friendly: Make a batch and have a healthy treat ready anytime.
Perfect for any occasion: Whether it’s a post-workout snack or a fun dessert, this bark fits every vibe.
Grab your blender, your favorite mixing spoon, and a happy attitude because it’s time to make some magic in the kitchen! And this easy frozen protein cookie dough bark snack lives in the freezer, and so you will have access to delicious edible almond flour cookie dough 24/7.
Frozen Yogurt Cookie Dough Protein Bark
Ingredients
- 2 cups almond flour
- 1 cup thick Greek-style yogurt
- 1/2 cup dates, soaked 30 minutes and drained
- 1/4 cup protein or collagen peptides powder
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
Chocolate Topping
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
- In a food processor, process almond flour, yogurt, dates, protein powder and vanilla extract. Only process until a thick pancakelike batter is formed.Fold in the mini chocolate chips.Spoon the cookie dough (batter) into a parchment-lined rectangular cookie sheet about ½ inch thick. Leave a few inches around the edges. It does not have to be perfectly level.Place in the freezer for about an hour to firm up.
Chocolate Topping
- Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Pour the melted chocolate into the center of the chilled cookie dough, and spread it around with a spoon gently so it doesn't swirl in, just sits on top. Leave a bit of a border of cookie dough so the chocolate doesn't drip over the edge.Put the pan level in the freezer, uncovered for 4 hours or longer until it feels solid enough to break into chunks, not bendable.Store leftovers in the refrigerator for a week or frozen for about 3 months.
If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
