Freeze the bark in a single layer on the sheet pan until solid, then transfer the sliced pieces to an airtight container or freezer-safe bag with parchment between layers to prevent sticking. Store in the freezer for up to 2 months and let sit at room temperature for 5 to 10 minutes before enjoying.
HEALTHY CHOCOLATE CHIP COOKIE DOUGH PROTEIN BARK
Healthy Chocolate Chip Cookie Dough Protein Bark made with a creamy cashew butter and coconut butter cookie dough base, plenty of chocolate chips, and a smooth layer of melted chocolate on top...I hope you become as obsessed as me!
Servings: 12 bars
Ingredients
Cookie Dough Bark:
- ¾ cup coconut butter
- ¾ cup creamy cashew butter
- ⅓ cup maple syrup
- 2 tablespoons coconut sugar
- 1 tablespoon avocado oil
- ½ cup unflavored (preferred) or vanilla protein powder (I used Equip Unflavored protein)
- 2 tablespoons unflavored collagen (optional - I used Needed)
- ½ teaspoon salt
- ⅓ cup dairy-free chocolate chips
Chocolate Topping:
- 1 ½ cups dairy-free chocolate chips
Instructions
- To a small saucepan, add the coconut butter, cashew butter, maple syrup, coconut sugar, and avocado oil. Heat on low, stirring occasionally, until there are no chunks remaining. Remove from heat.
- Add the protein powder, collagen, and salt, stirring to incorporate. Set aside to cool fully.
- Once cooled, stir in the chocolate chips.
- Line a sheet pan with parchment paper (I used a 1/4 sheet pan) and spread the mixture evenly until it is 1/2 inch thick. Chill in the refrigerator while you melt the remaining chocolate chips.
- Melt the chocolate in the microwave in 45-second increments, stirring between, until fully melted.
- Top the cookie dough bark with chocolate, smoothing it into an even layer. Return the bark to the fridge and refrigerate for a few hours until the bars are set.
- Top with flaky salt, slice, and enjoy!
Notes
Store: These will keep well in the fridge for weeks, but they certainly won’t last that long!
To freeze: