Cookie Dough Protein Bark
Cookie Dough Protein Bark is a no-bake, freezer-friendly snack made with almond flour, vanilla protein powder and topped with melted chocolate. Its an easy guilt-free snack that combines indulgent flavor with nutritious ingredients to keep your cravings in check and help fuel you through your busy day.
Servings 10
Ingredients
- 2 cups almond or coconut flour
- 1 cup thick Greek-style yogurt, plain or vanilla
- 1/2 cup dates, soaked 30 minutes and drained
- 1/4 cup coconut oil, melted
- 1/4 cup protein or collagen peptides powder, plain or vanilla
- 1 teaspoon vanilla extract (if you have used plain yogurt and protein powder)
- 1/4 cup mini chocolate chips
Chocolate Topping
- 1 cup chocolate chips
- 2 tablespoons coconut oil
Instructions
- Add all ingredients except for mini chocolate chips into a food processor and process until smooth and creamy. Add chocolate chips and pulse a couple of times to combine. The texture will be like thick pancake batter but you can add more flour or yogurt if needed.Spoon the cookie dough (batter) onto 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.
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.Once melted, pour the 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.