Paleo Cookies and Cream Bark

Instructions

1. Step 1

   Preheat the oven to 175°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Whisk the almond flour, cocoa powder, coconut sugar, baking soda, and sea salt together.

   Ingredients used: 96.0 gr Almond Flour, 1.0 gr Baking Soda, 20.0 gr Cocoa Powder, 36.0 gr Coconut sugar, 1.5 gr Sea Salt

   Cookware: Large Mixing Bowl, whisk

3. Step 3

   Whisk the egg and coconut oil in a small bowl. Stir them into the dry mixture, then press the dough on the prepared baking sheet into an even layer about 5 millimeters thick.

   Ingredients used: 28.0 ml Coconut Oil, 1.0 piece Egg

   Cookware: baking sheet, Large Mixing Bowl, rubber spatula, Small Mixing Bowl, whisk

4. Step 4

   Bake until the cookie layer looks dry and its edges are firm, about 11 minutes.

   Timer: 11 min (fixed)

   Cookware: baking sheet, oven

5. Step 5

   Cool the cookie layer completely, then break it into small, irregular pieces.

   Timer: 20 min (fixed)

   Cookware: baking sheet

6. Step 6

   Line the square baking pan with parchment paper, leaving enough overhang to lift out the bark.

   Cookware: parchment paper, Square Baking Pan

7. Step 7

   Place the cacao butter in a dry heatproof bowl set over a saucepan of gently simmering water on low heat. Stir until completely melted, then remove the bowl from the saucepan.

   Timer: 5 min (fixed)

   Ingredients used: 180.0 gr Cacao butter

   Cookware: Heatproof Bowl, rubber spatula, saucepan

8. Step 8

   Whisk the coconut butter, maple syrup, and vanilla extract into the melted cacao butter until smooth and evenly combined.

   Ingredients used: 180.0 gr Coconut butter, 60.0 ml Maple Syrup, 5.0 ml Vanilla Extract

   Cookware: Heatproof Bowl, whisk

9. Step 9

   Fold about two-thirds of the cookie pieces into the cream mixture. Spread it evenly in the lined pan and scatter the remaining cookie pieces over the surface, pressing them in lightly.

   Cookware: Heatproof Bowl, rubber spatula, Square Baking Pan

10. Step 10

    Refrigerate until completely firm, then lift the bark from the pan and break it into 12 portions.

    Timer: 60 min (fixed)

    Cookware: Square Baking Pan