Is this safe to eat raw?

Yes — this is an Edible Cookie Dough Maple Syrup style dessert made from safe-to-eat ingredients like almond flour (no raw wheat flour) and nut butter. No eggs, no raw flour, so it’s totally bowl-lick-worthy.

Can I use oat flour instead of almond flour?

Yes. Oat flour absorbs less oil, so add a bit more cashew butter or maple syrup to achieve the right texture.

Will the bark be sweet enough without sugar?

This is a Dairy Free Sugar Free Dessert in spirit because it uses maple syrup instead of refined sugar. If you prefer a sweeter profile, add 1–2 tbsp coconut sugar or brown sugar — it’s your tastebud party.

How do I keep the bark from melting in warm weather?

Store it in the fridge. If your kitchen tends to get hot, keep the bark frozen and remove 5 minutes before serving.

Can I make this into bars instead of bark?

Absolutely. Press into a lined 8x8 pan and chill until set; cut into bars for neat servings.

Healthy Cookie Dough Bark — Easy Gluten Free Vegan Dessert That’s Shockingly Tasty

Description

Craving a quick, oven-free sweet? This Easy Gluten Free Vegan Dessert is a bowl-licking-worthy, plant-based treat — made with almond flour, maple syrup, coconut oil, and cashew butter, then finished with a glossy chocolate layer. It’s simple, egg-free, and free of refined sugar.

Ingredients

Scale

For the cookie-dough layer

1½ cups almond flour
¼ cup cashew butter (or peanut/almond butter)
¼ cup maple syrup
2 Tbsp melted coconut oil
1 tsp vanilla extract
¼ tsp salt
¼ cup chocolate chips

For the chocolate topping

1 cup chocolate chips
1 tsp coconut oil
Flaky sea salt (optional, but highly recommended)

Instructions

Combine the dough ingredients. In a mixing bowl, whisk together the almond flour, cashew butter, maple syrup, melted coconut oil, vanilla, and salt until the mixture holds together and looks even. Fold in the chocolate chips.
Shape the base. Line a tray or cutting board with parchment paper. Spoon the cookie-dough mix onto the paper and spread it into an even slab about ½ inch thick — use a spatula or your hands and press down firmly so the bark stays together.
Melt the chocolate. Place the chocolate chips and 1 teaspoon coconut oil in a microwave-safe bowl. Heat in 20–30 second bursts, stirring each time, until smooth. (You can also melt it over a double boiler.)
Finish the bark. Pour the melted chocolate over the pressed dough and smooth it out. Sprinkle flaky sea salt on top if you’re feeling fancy.
Chill and break. Slide the tray into the freezer for about 10 minutes to set. Once firm, break into irregular pieces and enjoy.

Bold tip: Chill the bark briefly so the chocolate snaps cleanly — this makes for prettier chunks and less mess.

Notes

Storage & shelf life
- Fridge: Keep in an airtight container for 5–7 days.
- Freezer: For longer storage, freeze up to 3 months. Thaw a few minutes at room temp before snacking.
Notes & easy swaps
- Want a different flour? Oat flour works — you may need to add a splash more nut butter or maple syrup because oat flour absorbs less oil.
- Prefer honey? Swap it 1:1 for maple syrup for a richer flavor.
- Nut-free option: use sunflower seed butter and oat flour to make this allergy-friendly.
- Want it sweeter? Add 1–2 Tbsp coconut sugar or brown sugar to the dough.

Nutrition

Serving Size: 1
Calories: 280
Sugar: 15g
Fat: 20g
Carbohydrates: 24g
Fiber: 2g
Protein: 5g