No-Bake Cookie Dough Bark

Ingredients

• 120 g Cashew nuts
• 80 g Pitted dates
• 2 tbsp Oat milk
• 1 tsp Pure vanilla extract
• Salt (A pinch)
• 50 g Chocolate chips or cacao nibs (For folding into the dough)
• 150 g Chocolate chips (For the melted topping)
• Sea salt (A little, for sprinkling over the melted chocolate)

Steps

1. 1

   Add the cashew nuts, pitted dates, oat milk, vanilla extract, and a pinch of salt to a food processor or high-powered blender. Blend until the mixture comes together into one cohesive, sticky ball of dough. Stop and scrape down the sides as needed.

2. 2

   Transfer the dough to a bowl. Add the 50 g of chocolate chips or cacao nibs and fold them through until evenly distributed.

3. 3

   Line a plate with parchment paper. Place the dough on the parchment and press or roll it into a large, even cookie-shaped slab approximately 1 cm (0.4 inch) thick.

4. 4

   Melt the 150 g of chocolate chips gently, using a microwave in short intervals or a heatproof bowl over barely simmering water. Stir until smooth and fully melted, taking care not to scorch the chocolate.

5. 5

   Pour the melted chocolate over the flattened cookie dough and spread it evenly across the surface. Sprinkle with a little sea salt for extra flavor.

6. 6

   Transfer the bark to the refrigerator and chill for 30 minutes, or until the chocolate topping is firm. Break or cut into pieces and serve.

Notes

Keep refrigerated for the firmest texture. The chocolate chips folded into the dough may be replaced with cacao nibs, as stated in the source.

Nutrition per serving

• dessert
• snack
• no-bake
• vegetarian
• egg-free
• pre-training snack
• refrigerated
• chocolate