Dreamy Vegan & Gluten-Free Chocolate Cookie Dough Bark: Your Guilt-Free Fix

👩‍🍳 Instructions

1. 1

   In a medium bowl, combine almond butter, maple syrup, vanilla extract, and sea salt. Whisk until smooth and well-combined.
2. 2

   Gradually stir in the oat flour until just combined. Gently fold in the mini dairy-free chocolate chips.
3. 3

   Line a small baking sheet (approx. 8x8 inches) with parchment paper. Press the cookie dough mixture evenly into a ¼ to ½ inch thick layer onto the parchment. Freeze for at least 30 minutes, or until firm.
4. 4

   While the dough chills, combine the 1 cup dairy-free chocolate chips and melted coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and melted.
5. 5

   Remove the firm cookie dough layer from the freezer. Pour the melted chocolate evenly over the top, spreading quickly to the edges. If desired, sprinkle with flaky sea salt or chopped nuts.
6. 6

   Return the baking sheet to the freezer for 1-2 hours, or until the chocolate is completely set and firm. Once solid, break or cut the bark into irregular pieces and serve.