Description
This Strawberry Shortcake Puffed Quinoa Bark is a delicious, protein-packed treat that combines a soft almond flour cookie dough base with a crunchy puffed quinoa and white chocolate topping. Featuring flavors of fresh strawberries and a hint of vanilla, this frozen bark is perfect for a healthy snack or dessert that’s both satisfying and easy to make.
Ingredients
Strawberry Cookie Dough Layer
- 1 cup almond flour
- 1/3 cup vanilla protein powder (Ritual recommended)
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- 2-4 tbsp milk of choice (as needed for texture)
- 1/4 cup mini chocolate chips
- 1/3 cup freeze-dried strawberries (crushed)
- 1/3 cup puffed quinoa
Topping Layer
- 3/4 cup white chocolate chips
- 2 tsp coconut oil
- 1/4 cup puffed quinoa
- Extra crushed freeze-dried strawberries (for sprinkling)
Instructions
- Prepare the pan: Line a small tray with parchment paper to ensure easy removal of the bark later.
- Make the dough: In a bowl, mix the almond flour, vanilla protein powder, almond butter, maple syrup, vanilla extract, and a pinch of salt until well combined. Gradually add milk, one tablespoon at a time, until the mixture achieves a thick cookie dough texture.
- Fold in add-ins: Gently fold in the mini chocolate chips, crushed freeze-dried strawberries, and puffed quinoa, ensuring even distribution throughout the dough.
- Shape and chill: Press the dough mixture evenly into the prepared parchment-lined tray to form a uniform layer. Place it in the freezer for 10–15 minutes to firm up.
- Melt topping: While the base chills, melt the white chocolate chips and coconut oil together until smooth using a double boiler or microwave in short bursts, stirring frequently.
- Add quinoa to topping: Stir the puffed quinoa into the melted white chocolate mixture to combine.
- Assemble bark: Pour the white chocolate and quinoa mixture over the chilled cookie dough layer, spreading it evenly. Sprinkle extra crushed freeze-dried strawberries on top for a burst of color and flavor.
- Freeze to set: Place the assembled bark back in the freezer for 1–2 hours until the topping is firm.
- Serve and store: Once set, slice or break the bark into pieces. Store any leftovers frozen to maintain texture and freshness.
Notes
- Make it dairy-free by using dairy-free white chocolate chips or alternative coating.
- For a chocolate variation, substitute white chocolate with dark or semi-sweet chocolate for a richer, less sweet bark.
- Omit protein powder and add extra almond flour if you prefer no protein powder; this will affect the flavor slightly.
- For a nut-free version, replace almond butter with sunflower seed butter and use a nut-free flour alternative.
- Adjust milk quantity to control texture: less milk for a firmer dough or more for a softer, doughier texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
