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In a medium bowl, combine the maple syrup, almond butter, and vanilla extract. Mix with a spoon or whisk until the ingredients are smooth and well combined.

Add the almond flour, vanilla protein powder, and a pinch of salt to the wet mixture. Mix until a soft, crumbly dough begins to form.

Gradually add the milk of choice, 1 tablespoon at a time, mixing after each addition, until the dough reaches a consistency that can be easily pressed together. The amount needed will vary depending on your protein powder.

Gently fold in the mini chocolate chips until they are evenly distributed throughout the dough.

Line a baking sheet with parchment paper. Transfer the cookie dough to the prepared baking sheet and press it into an even layer, approximately 1/4 to 1/2 inch thick.

Place the baking sheet with the cookie dough layer into the freezer while you prepare the chocolate topping.

In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 20-30 second intervals, stirring well after each interval, until the chocolate is completely melted and smooth.

Retrieve the cookie dough layer from the freezer. Pour the melted chocolate evenly over the frozen cookie dough and spread it to cover the entire surface using a spatula or the back of a spoon.

If desired, sprinkle a pinch of flaky salt over the melted chocolate layer.

Return the baking sheet to the freezer for 1 to 2 hours, or until the chocolate is completely set and firm.

Once set, remove the bark from the freezer. Break it into irregular bark-style pieces using your hands or a knife. Serve immediately or store in an airtight container in the freezer.


In a medium bowl, combine the maple syrup, almond butter, and vanilla extract. Mix with a spoon or whisk until the ingredients are smooth and well combined.

Add the almond flour, vanilla protein powder, and a pinch of salt to the wet mixture. Mix until a soft, crumbly dough begins to form.

Gradually add the milk of choice, 1 tablespoon at a time, mixing after each addition, until the dough reaches a consistency that can be easily pressed together. The amount needed will vary depending on your protein powder.

Gently fold in the mini chocolate chips until they are evenly distributed throughout the dough.

Line a baking sheet with parchment paper. Transfer the cookie dough to the prepared baking sheet and press it into an even layer, approximately 1/4 to 1/2 inch thick.

Place the baking sheet with the cookie dough layer into the freezer while you prepare the chocolate topping.

In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 20-30 second intervals, stirring well after each interval, until the chocolate is completely melted and smooth.

Retrieve the cookie dough layer from the freezer. Pour the melted chocolate evenly over the frozen cookie dough and spread it to cover the entire surface using a spatula or the back of a spoon.

If desired, sprinkle a pinch of flaky salt over the melted chocolate layer.

Return the baking sheet to the freezer for 1 to 2 hours, or until the chocolate is completely set and firm.

Once set, remove the bark from the freezer. Break it into irregular bark-style pieces using your hands or a knife. Serve immediately or store in an airtight container in the freezer.
