Description
Gluten free and vegan cookie dough chocolate bark!
Ingredients
Scale
For the 1st chocolate layer:
- 1/2 cup chopped chocolate bar or chocolate chips
- 1 tsp coconut oil
For the cookie dough layer:
- 1 cup raw walnuts
- 1 cup gluten free rolled oats
- 1/2 tsp sea salt
- 1/4 cup maple syrup
- 2 tbsp avocado oil
- 1/4 tsp vanilla extract
For the 2nd chocolate layer:
- 1/3 cup chopped chocolate or chocolate chips*
- 1 tsp coconut oil
- Flakey sea salt
Instructions
- Line an 8×8 inch baking dish with parchment paper. I find it easiest to tape it down to the sides to lay flat.
- In a microwave or on the stove, melt the chocolate with the coconut oil until melted and smooth. Be careful not to burn!
- Spread the chocolate sauce onto the parchment lined baking dish and set in the freezer to harden.
- Meanwhile, make the cookie dough. Add oats, walnuts, and sea salt to a food processor. Pulse for 15-20 seconds, until a meal forms. While processor is still on, pour in maple syrup, avocado oil, and vanilla extract. Process until a dough forms. This should take 1 minute or less. Set aside.
- Melt the chocolate and coconut oil for the top layer the same way as the first layer.
- Remove baking dish with hardened chocolate and spread the cookie dough on top with a rubber spatula. Pour the second layer of chocolate over and sprinkle with flakey sea salt. Set in the freezer to harden. Serve or keep stored in the freezer in an airtight container.
Notes
*To keep this vegan, be sure to use vegan chocolate!
* If you want a thicker chocolate layer, use 1/2 cup. I like to use 1/3 cup for a thinner chocolate layer on top!