In a large bowl, combine the almond flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Stir until the mixture is smooth and dough-like.

Fold in half of the natural sprinkles, mixing gently to distribute them evenly throughout the dough.

Line a baking sheet with parchment paper.

Spread the cookie dough mixture onto the parchment paper, pressing it down to form an even layer about 1/4 inch thick. The shape doesn’t have to be perfect, which adds

In a microwave-safe bowl, melt 2 cups of dairy-free white chocolate chips in 30-second intervals, stirring between each until smooth. Be careful not to overheat.

Pour half of the melted white chocolate onto another parchment-lined baking sheet and spread it into a thin layer about the same size as your cookie dough.

Carefully place the cookie dough layer on top of the melted chocolate layer.

Pour the remaining white chocolate over the cookie dough, spreading it to cover entirely.

Sprinkle the remaining natural, dye-free sprinkles over the top layer of white chocolate.

Place the baking sheet in the refrigerator to set for at least 1 hour until the chocolate is firm.

Once set, remove the bark from the fridge and break it into irregular pieces. The bark should snap easily, with the creamy layers of white chocolate enclosing the soft cookie dough center.