White chocolate blueberry cookie dough bark (grain free, vegan option)
Blueberry White Chocolate Cookie Dough Bark
Indulge in this delightful and easy-to-make treat that perfectly combines the tartness of blueberry jam with the creamy sweetness of white chocolate. This Blueberry White Chocolate Cookie Dough Bark is a crowd-pleaser, ideal for any occasion. Made with simple, wholesome ingredients, it’s a delicious and guilt-free treat.
Ingredients:
• homemade blueberry jam
• almond flour
• raw cane sugar
• white chocolate chips (or white chocolate bars, chopped)
Instructions:
Blueberry cookie dough bark
Ingredients
Cookie dough Ingredients
- 1 1/2 C almond flour
- 1/2 C blueberry puree
- 1/2 C raw cane sugar
Blueberry jam
- 1 cup frozen or fresh blueberries
- 1/4 C additional raw cane sugar , optional
Topping
- White chocolate chips
- 2 tbsp refined coconut oil, if needed
Instructions
Make the Blueberry Jam:
- In a medium saucepan, combine the blueberries, water, and raw cane sugar.
- Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 15, or until the blueberries have broken down and the mixture has thickened. Let cool.
Prepare the Blueberry Cookie Dough:
- In a medium bowl, combine the almond flour and raw cane sugar.
- Add the homemade blueberry jam and mix until a dough forms. The dough should be slightly sticky but manageable. Adjust the consistency by adding more almond flour if necessary.
Melt the White Chocolate:
- In a double boiler, melt 1 cup of white chocolate chips until smooth. If you don’t have a double boiler, you can microwave the chocolate in 30-second intervals, stirring between each interval until fully melted.
Assemble the First Layer:
- Line a baking sheet with parchment paper.
- Pour the melted white chocolate onto the parchment paper, spreading it evenly to about 1/4-inch thickness.
- Place the baking sheet in the freezer for about 10 minutes to set.
Add the Cookie Dough Layer:
- Once the first layer of white chocolate has set, evenly spread the blueberry cookie dough over it.
- Press gently to ensure the cookie dough sticks to the chocolate layer.
Top with the Second Layer of White Chocolate:
- Melt the remaining 1 cup of white chocolate chips.
- Pour the melted white chocolate over the cookie dough layer, spreading it evenly to cover the dough completely.
Final Setting:
- Return the baking sheet to the freezer for another 15-20 minutes, or until the bark is fully set.
Serve and Enjoy:
- Once set, remove the bark from the freezer and break it into pieces.
- Store any leftovers in an airtight container in the refrigerator to maintain freshness.
Tips:
• For added texture, sprinkle some chopped almonds or dried blueberries on top of the final white chocolate layer before it sets. • You can substitute the raw cane sugar with coconut sugar or your preferred sweetener for a different flavor profile.
Enjoy this delicious, fruity, and creamy Blueberry White Chocolate Cookie Dough Bark! Perfect for sharing with friends and family, or as a special treat for yourself. Happy baking!
