Pistachio cookie dough bark
Ingredients
White Chocolate layer
- 1 cups white chocolate chips, dairy-free if needed
- 2 tbsp coconut oil, divided
Pistachio Cookie Dough
- 1.5 cups almond flour
- 1/3 cup ground pistachio powder, blend shelled pistachios until fine
- 1/3 cup tapioca flour
- 1/4 cup softened non-hydrogenated palm oil shortening, or refined coconut oil
- 2 tbsp full-fat coconut milk
- 1/3 –1/2 cup raw cane sugar (optional: pulse in blender to a fine texture) , maple sugar, or coconut sugar (to taste)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp chopped pistachios, for topping, optional
Instructions
Pistachio Cookie Dough Layer
- In a mixing bowl, combine almond flour, pistachio powder, and tapioca flour.
- Add shortening, coconut milk, sugar, maple syrup, and vanilla extract. Mix until a dough forms.
- Spread the pistachio cookie dough evenly over the chilled white chocolate layer.
Top White Chocolate Layer
- Melt the remaining 1 cup white chocolate with 1 tbsp coconut oil.
- Pour over the cookie dough layer and spread smooth.
- Sprinkle chopped pistachios on top if desired.
- To Finish
- Freeze for at least 30 minutes.
- Break or slice into pieces and enjoy straight from the freezer for the best texture.
- ⸻
- Storage
- Store bark in an airtight container in the freezer for up to 3 weeks.
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