Need a sweet escape from your Pesach cooking marathon? Looking for something to munch between meals? This guilt-free brownie bark is the perfect indulgence. Made with wholesome ingredients, it's a treat that will satisfy your cravings without the guilt. So go ahead, reward yourself after pulling that last-minute potato kugel out of the oven – you deserve it!

Ingredients:

Almond flour- not almond meal. Use high quality blanched almond flour for best results
Dutch processed cocoa powder
Melted coconut oil
Maple syrup
Mini chocolate chips - I prefer dark chocolate, feel free to use semi sweet.

How to make guilt free brownie bark:

Combine the almond flour, cocoa powder, coconut oil, and maple syrup in a bowl. Add in ½ c of the mini chocolate chips and mix to incorporate.
Spread the brownie base on a ¼ size sheet pan lined with parchment paper.
Melt the remaining 1 cup of mini chocolate chips. Spread the melted chocolate over the brownie base until smooth.
Top with flakey salt or any other toppings you'd like and freeze for at least 1 hour before cutting into pieces.

Storing:

Store in the freezer for up to 2 months. I like to let it thaw for a few minutes before enjoying.

FAQ's on guilt free brownie bark

Can I substitute the maple syrup for anything else?

You can substitute it for honey!

Does the bark have to be made with mini chocolate chips?

You can use regular size. I love the way mini ones incorporate into the batter though.

Can I use any other oil aside from melted coconut oil?

Yes! any neutral oil will work well here.

What other toppings can I use aside from flakey salt?

Try chopped nuts or sprinkles!

More Pesach/Gluten free snacks

The perfect crockpot applesauce

How to: Basic Meringues

How to: Nut brittle

Guilt free brownie bark

his guilt-free brownie bark is the perfect indulgence. Made with wholesome ingredients, it's a treat that will satisfy your cravings without the guilt.

Print Recipe Pin Recipe

Prep Time 5

Chill time 1

Course: Snack

Ingredients Method

Ingredients

1 cup almond flour or Rories grain free flour
¼ c dutch cocoa powder
¼ c melted coconut oil or any other neutral oil
¼ c maple syrup
1 ½ c mini chocolate chips divided

Method

Combine the almond flour, cocoa powder, coconut oil, and maple syrup in a bowl. Add in ½ c of the mini chocolate chips and mix to incorporate.
Spread the brownie base on a ¼ size sheet pan lined with parchment paper. Melt the remaining 1 cup of mini chocolate chips. Spread the melted chocolate over the brownie base until smooth.
Top with flakey salt and freeze for at least 1 hour before cutting into pieces.