This chocolate chip cookie dough bark is possibly the best thing to ever happen to a Monday.
Just 8 ingredients, no baking required – and it’s completely vegan!
You didn’t think I’d let Halloween go by without posting at least one new healthy candy bar recipe, did you? And this one is pretty epic, because it’s two layers of chocolate… with a layer of unbaked cookie dough in between! It’s like the candy bar of any chocoholic or cookie dough lover’s dreams. Hershey’s, take note!
Related: 72 Healthy Chocolate & Candy Recipes
Th bark is great for parties, because it’s fine to leave out at room temperature for at least a few hours without melting.
You could even throw a cookie dough-themed party, where every single dessert is made from cookie dough.
I know… reading this blog is dangerous.
Here are some other recipes for your cookie dough party, because you know you want to throw one now. Please send my invitation in the mail. Thanks.
Raw Cookie Dough Recipe – You can eat it with a spoon!
Cookie Dough Bark
Adapted from the famous Chickpea Cookie Dough Dip
Cookie Dough Bark – 8 Ingredients
- 1 can (or 1 1/2 cups cooked) chickpeas or white beans
- 2 tsp pure vanilla extract
- 1/4 cup nut butter of choice, or allergy-friendly sub
- 1/2 cup pure maple syrup, honey, or agave
- 1/3 cup quick oats (or flaxmeal, or flour of choice, excluding coconut)
- scant 1/4 tsp salt
- heaping 1/8 tsp baking soda, which gives a cookie dough flavor
- chocolate chips, as desired
- chocolate bark, listed directly below
*For the chocolate bark, either melt 12 oz chocolate chips (I like to then stir in 2-3 tbsp oil for smoother results that are easier to spread) OR stir together 1 cup cacao or cocoa powder with 1/2 cup melted coconut oil and 1 cup pure maple syrup or agave to form a sauce.
Line a 9×13 pan with wax or parchment. Spread half the chocolate sauce on top, and refrigerate to set. Meanwhile, drain and rinse beans very well. Add all ingredients (except chocolate) to a food processor, and blend until completely smooth. (A blender will work if you must, but you should routinely stop the blender and stir to ensure even blending.) Stir in chocolate chips as desired. Spread over the chocolate layer in the pan. Top with remaining chocolate sauce, and refrigerate again to set. I like to cut into bars after about 15 minutes, when the top chocolate layer is not yet fully hardened and therefore is less likely to crack when cut. Store leftovers in the fridge or freezer, and thaw before eating. If using the chocolate-chip version, bars can be left out for a few hours without melting.
More Healthy Chocolate Recipes: