Chocolate chip cookies dough bark
Ingredients
I’m Chocolate Layers:
- 2 cups vegan chocolate chips, divided
- 2 tbsp coconut oil, divided
Cookie Dough:
- 1.5 cups almond flour
- 1/3 cup tapioca flour
- 1/4 cup softened non hydrogenated palm oil shortening, (may use refined coconut oil)**
- 2 tbsp full fat coconut milk
- 1/3-1/2 cup coconut or raw cane sugar, (to taste)
- 1/4 C maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup vegan chocolate chips
Instructions
Bottom Chocolate Layer:
- Start by lining a tray with parchment paper.
- Melt 1 cup of chocolate chips and 1 tbsp coconut oil (microwave or stove, you pick), spread it on the tray, and freeze for about 15 minutes.
- You want it just set, not super hard.
Cookie Dough Time:
- Start by mixing up the palm oil shortening, (or coconut oil ) and coconut sugar. Use a hand mixer or fork and combine until fully “creamed” and thoroughly combined. Stir in the coconut milk and maple syrup. Then, add the rest of ghe dry Ingredients and stir to form dough.
- Fold in the chocolate chips.
- Spread this over your chilled chocolate layer.
- Freeze again for about 30 minutes.
Top Chocolate Layer:
- Melt the rest of the chocolate chips and coconut oil, pour it over the cookie dough layer, and spread it nice and smooth. Add some flair with a sprinkle of sea salt or more chocolate chips if you’re feeling fancy.
- Freeze for an hour until everything’s solid.
- Enjoy: Break it into pieces (as big or small as you like) and enjoy!
- Store any leftovers in the freezer.I’m
Notes
** if using coconut oil, use softened and ensure the coconut milk is not too cold or it will cause the coconut oil to harden: otherwise you can melt it, and add it at room temp.
Tried this recipe?Let us know how it was!