Valentine’s Day Cookie Dough Bark
This Valentine’s Day Cookie Dough Bark is gluten free, high protein, and sweetened without refined sugars!
This no bake treat is so easy and so fun for to share with your valentine!
I used my favorite clean ingredient protein powder from just ingredients here. Tastes great without any artificial flavors, gums, or sweeteners. Code COLLEENF10 saves you site wide!
To keep it strictly dairy free you can use her French Vanilla Bone Broth protein, which is incredibly nourishing and delicious, too!
Why You’ll Love This Valentine’s Day Cookie Dough Bark
- It’s as eye catching as it is delicious
- It’s gluten free, refined sugar free, and easily dairy free, too!
- It’s high protein, making it a great blood sugar balanced treat
- It’s completely no bake
- It’s easy to make, and easy to rip off just the size piece you’re craving at the time!
Ingredients
- 1/2 cup Almond Flour
- 1/2 cup Vanilla Protein Powder
- 1/4 cup Creamy Peanut Butter
- 1/4 cup Pure Maple Syrup
- 1/2 Tbsp Coconut Oil, Melted
- 1 tsp Pure Vanilla Extract
- 1/4 cup Mini Dark Chocolate Chips
- Ganache
- 1/4 cup Dark Chocolate
- 1/4 cup Creamy Peanut Butter
- 1 tsp Coconut Oil
- 2 Tbsp Dye-free chocolate gems (I used Lakanto brand)
Process
- Combine dough ingredients together, then fold in mini dark chocolate chips (I love pascha 85% dark chips)
- Press onto baking sheet lined with parchment paper in desired shape and thickened level
- Heat dark chocolate chips with coconut oil until melted, then mix in drippy peanut butter until combined
- Spread on top of cookie dough, and sprinkle on dye free chocolate gems (lakanto brand) and/or natural sprinkles (GoSupernatural brand here) and flakey sea salt
- place in the fridge for 2 hours or freezer at least 45min
- Cut or break apart and enjoy!
- Store in the fridge or freezer
I love how easy it to just add all of the filling ingredients to a bowl, mix, and pour!
Variations for Dietary Preferences
- Almond flour- can probably sub for oat flour. Start with 1-2 tbsp less, as it is a tad drier than almond flour
- Vanilla protein powder – can use a plant based protein powder if desired, or oat flour as it has a similar texture
- Peanut Butter – can use any nut butter
- Pure maple syrup – can use honey or medjool date syrup. I don’t recommend a granular sweetener here
- Peanut butter in the ganache – you can also make a ganache by using 1/4 cup melted to 2 tbsp coconut cream (just the thick part from a can)
It truly does have that texture that just melts in your mouth with each and every bite!
If you make this Valentine’s Day Cookie Dough Bark I’d love to your thoughts! Or tag me on social media so I can see your creations!
Ingredients
- 1/2 cup Almond Flour
- 1/2 cup Vanilla Protein Powder
- 1/4 cup Creamy Peanut Butter
- 1/4 cup Pure Maple Syrup
- 1/2 Tbsp Coconut Oil Melted
- 1 tsp Pure Vanilla Extract
- 1/4 cup Mini Dark Chocolate Chips
Ganache
- 1/4 cup Dark Chocolate
- 1/4 cup Creamy Peanut Butter
- 1 tsp Coconut Oil
- 2 Tbsp Dye-free chocolate gems I used Lakanto brand
Instructions
- Combine dough ingredients together, then fold in mini dark chocolate chips (I love pascha 85% dark chips)
- Press onto baking sheet lined with parchment paper in desired shape and thickened level
- Heat dark chocolate chips with coconut oil until melted, then mix in drippy peanut butter until combined
- Spread on top of cookie dough, and sprinkle on dye free chocolate gems (lakanto brand) and/or natural sprinkles (GoSupernatural brand here) and flakey sea salt
- place in the fridge for 2 hours or freezer at least 45min
- Cut or break apart and enjoy!
- Store in the fridge or freezer