Birthday Cake Cookie Dough Protein Bark
This protein birthday cake cookie dough bark with creamy layers, sprinkles, and a white chocolate topping is to die for. So easy to make, packed with 12 grams of protein per serving - the perfect post-workout treat or healthy dessert or for sweet cravings without the guilt!
Servings 8
Ingredients
- 1 cup cottage cheese
- 1/2 cup almond flour
- 1/2 cup coconut flour (or more almond flour)
- 1/4 cup protein or collagen peptides powder, plain or vanilla
- 1/4 cup white chocolate chips
- 2 tablespoons rainbow sprinkles
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
White Chocolate Layer
- 1/2 cup white chocolate chips
- 1 teaspoon coconut oil
- 2 tablespoons rainbow sprinkles for topping
Instructions
- Add all Cookie Dough Layer ingredients except chocolate chips and sprinkles to a food processor and process until smooth. Add chocolate chips and rainbow sprinkles and pulse a couple of times to combine.Line a baking sheet with parchment paper and spread the cookie dough mixture evenly onto the sheet,pressing it down to form a thin layer around ¼-½ inches thick.Place the baking sheet in the freezer for about 30 minutes, or until the cookie dough bark is firm and set.
White Chocolate Layer
- 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.Remove the bark from the freezer and pour the chocolate over top evenly and top with more sprinkles. Add back to freezer for 10 minutes or until set.Remove from freezer and cut into 8-10 pieces or your desired size using a sharp knife. Store in fridge for up to1 week or freezer for up to 3 months.