Ingredients

The following ingredients have 12 Servings
  • 3 cups raw unsalted cashews
  • 1/2 cup coconut oil (softened)
  • 1/4 cup agave nectar
  • 1/4 cup coconut flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup mini chocolate chips

Instruction

  • Place cashews in a food processor and process 2-3 minutes or until cashews break down into smooth cashew butter. Add coconut oil, agave, flour, nutmeg, salt, and vanilla to cashew butter and pulse several times until mixture is smooth like the consistency of cookie dough. Stir in chocolate chips.
  • Scrape mixture into a parchment paper-lined 9x13 baking pan and press into pan until smooth. Freeze cookie dough bark 30 minutes or until solid. Cut into pieces and store in freezer until ready to serve.