Brownie cookie dough bark
This no-bake brownie batter and cookie dough bark is gluten-free, dairy-free optional, and made with almond flour, coconut milk, and real chocolate. A layered freezer dessert that tastes like two of your favorite treats in one. No oven, no fuss—just crave-worthy bites. Save this easy recipe for your next sweet craving!
Ingredients
Brownie Batter Base:
- 1/2 cup cashew butter, or almond or peanut butter
- 3/4 cup melted chocolate, dark, vegan
- 1/3 cup almond flour
- 2 tablespoons cocoa powder
Cookie Dough Layer:
- 1.5 cups almond flour
- 1/3 cup tapioca flour
- 1/4 cup non-hydrogenated palm oil shortening, or refined coconut oil
- 2 tablespoons full-fat coconut milk
- 1/2 cup raw cane, coconut, or maple sugar (blended into a powder for smoother texture)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- : 1/2 cup chocolate chips
Instructions
Make the brownie layer:
- In a medium bowl, stir together the nut butter and melted chocolate until smooth. Add almond flour and cocoa powder and mix until a thick dough forms. Press evenly into a parchment-lined 8x8” pan. Place in the fridge or freezer while you prep the cookie dough layer.
Make the cookie dough:
- In another bowl, beat together the softened shortening and powdered sugar until smooth. Add the maple syrup, coconut milk, and vanilla, and mix again. Stir in the almond and tapioca flour until fully combined. Fold in chocolate chips if using.
Assemble:
- Gently press the cookie dough on top of the chilled brownie base. Smooth out the surface.
Finish and chill:
- Drizzle melted chocolate over the top, sprinkle with flaky sea salt, and chill in the fridge or freezer until firm (about 1–2 hours).
Slice and enjoy:
- Cut into squares or break into bark-style pieces. Store in the fridge for up to a week or in the freezer for longer!
Tried this recipe?Let us know how it was!