Cashew Cookie Dough Bark
Made completely in the blender with cashews as the base, this cashew cookie dough bark is an easy and healthier holiday dessert option.
Servings 10 servings
Calories 408kcal
Ingredients
- 3 cups unsalted roasted cashews
- 1/2 cup coconut oil, softened
- 1/4 cup packed light brown sugar
- 2 tablespoons honey or agave nectar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/2 cup mini semisweet chocolate chips
Instructions
- Line a 10x15 jelly roll pan with parchment paper. Set aside.
- Place cashews in a blender or food processor and blend on high for 2-4 minutes until cashews break down into a smooth butter, scraping down sides as necessary. Add coconut oil, brown sugar, honey, salt, and vanilla to cashew butter and blend until smooth.
- Pour cashew mixture into prepared pan and smooth into an even layer. Sprinkle chocolate chips on top.
- Freeze bark 1 hour until completely firm. Break bark into bite-sized chunks and store in freezer until ready to serve. Enjoy!
Notes
Storing Instructions
Store bark in freezer up to 2 months.
Nutrition
Serving: 2 pieces bark | Calories: 408kcal | Carbohydrates: 27g | Protein: 8g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 66mg | Potassium: 333mg | Fiber: 2g | Sugar: 15g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 3mg