Perfect Protein Cookie Dough Bark
Indulge in a guilt-free treat with this Perfect Protein Cookie Dough Bark, made with Botanica’s Perfect Protein Vanilla for a protein-packed twist on a classic favorite. Creamy almond flour and coconut oil combine with maple syrup and a hint of vanilla to create a soft, luscious cookie dough layer, while dark chocolate chips add rich, decadent flavor. Finished with a sprinkle of flaky sea salt, this bark is the perfect balance of sweet and satisfying. Enjoy it as a snack, dessert, or anytime you crave a wholesome, delicious treat that fuels your body and delights your taste buds!
Recipe by Teri-Ann Carty
Ingredients:
- ½ cup almond flour
- ¼ cup coconut oil, melted
- ½ cup Perfect Protein Vanilla
- 4 tbsp maple syrup
- ½ tsp vanilla
- ¼ tsp sea salt
- 1 cup dark chocolate chips*, divided
- Flaky sea salt (optional)
*You could use milk chocolate chips, white chocolate chips, butterscotch chips OR carob chips if desired!
Directions:
- Add almond flour, protein powder and salt into a medium-sized bowl and mix to combine.
- Pour coconut oil, maple syrup and vanilla over the dry ingredients and mix thoroughly.
- Fold in 1/2 of the chocolate chips into the dough.
- Place parchment paper onto a cookie sheet.
- Spread dough onto parchment. My dough was approximately 1/4 inch thick. Place it in the freezer for 30 minutes.
- Melt chocolate in 30-second increments until smooth. Stir in 1 tsp olive oil.
- Place back in the freezer for 1-2 hours until firm.
- Sprinkle flaky salt on top if desired.
- Place on a cutting board and cut into pieces.
- Store in the freezer in an airtight container.
