Description
Protein Cookie Dough Bark is a delicious no-bake treat combining a smooth chocolate base with a protein-packed cookie dough layer. Perfect for a snack or dessert, this recipe is versatile, quick to prepare, and customizable with various add-ins and protein powders. The bark has a delightful texture contrast and can be tailored to dietary needs such as vegan or low-carb.
Ingredients
Scale
For The Chocolate Base
- 8 oz (about 225 g) good-quality dark chocolate or chocolate chips (use sugar-free if preferred)
- 1 tsp coconut oil (optional — makes chocolate glossy and easier to break)
For The Protein Cookie Dough
- 1 cup (120 g) oat flour* (or almond flour for low-carb)
- 1/3–1/2 cup (80–120 g) nut butter (peanut, almond, or sunflower seed butter)
- 1/4–1/3 cup (30–45 g) vanilla or unflavored protein powder
- 2–3 tbsp milk or milk alternative (almond, oat, cow’s milk) — adjust for texture
- 2–4 tbsp maple syrup, honey, or liquid sweetener (adjust to taste)
- 1 tsp vanilla extract
- Pinch of salt
- 1/4 cup mini chocolate chips or chopped chocolate (optional, for the dough)
- Sea salt flakes for finishing (optional)
Notes
- *If you don’t have oat flour, blitz rolled oats in a blender for 30–60 seconds until fine.
Instructions
- Prepare Your Tray: Line a baking tray with parchment paper to create a flat surface for the bark to chill evenly. Use a smaller tray for thicker bark or spread thinner for shards.
- Melt The Chocolate: Place chocolate and coconut oil in a microwave-safe bowl and microwave in 20–30 second bursts, stirring between until smooth. Alternatively, melt over a double boiler. Avoid overheating.
- Spread The Chocolate: Pour the melted chocolate onto the parchment-lined tray and smooth into an even layer about 1/8 to 1/4 inch thick. Chill in fridge or freezer for 3–5 minutes until slightly set but tacky.
- Make The Protein Cookie Dough: In a bowl, mix oat flour, protein powder, salt, and vanilla. Stir in nut butter and maple syrup. Add milk one tablespoon at a time until a soft, scoopable dough forms. Fold in chocolate chips if using. Taste and adjust sweetness as desired.
- Dollop And Swirl: Scoop spoonfuls of cookie dough onto the slightly-set chocolate layer. Spread gently with a spoon or offset spatula, leaving chocolate visible. Swirl dough into chocolate for a marbled effect if desired.
- Add Toppings: Sprinkle extra mini chocolate chips, chopped nuts, toasted coconut, or sea salt flakes over the top for added flavor and texture.
- Chill Until Firm: Return the tray to the fridge for 20–30 minutes or freezer for 10–15 minutes until both layers are fully set and firm to the touch.
- Break Into Pieces: Lift the bark using the parchment paper and break into irregular shards. Serve immediately or store in airtight container.
Notes
- Protein powder absorption varies; adjust milk or flour to achieve a scoopable, not runny dough.
- Ensure the chocolate layer is slightly tacky before adding dough to help layers adhere.
- Work quickly or use the freezer in a warm kitchen to prevent melting chocolate.
- Taste the dough before assembling to balance sweetness since the chocolate base is already sweetened.
- Store in fridge up to 1–2 weeks or freeze up to 3 months.
- For a vegan/dairy-free option, use plant-based protein, dairy-free chocolate, and substitute honey with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: protein cookie dough bark, no bake dessert, protein snack, healthy bark, chocolate bark, protein cookie dough, low carb snack, vegan option, gluten free dessert, easy no bake recipe
