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
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.
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
Instructions
- 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.
