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Cookie Dough Candy Bar (bark)

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I almost feel silly posting such a simple recipe but I needed an excuse so I could post my photos somewhere.  :)  I made this up the other day and I will be darned if I didn’t create yet another love!  I have tried several different coconut butters/manna and my favorite, hands down, is the Artisana brand.  It is made from whole coconut flesh and is considered a whole food, not just oil.  This delicious “cream” melts in your mouth with full coconut flavor and aroma, while giving you whole coconut nutrition: oil, dietary fiber, protein, vitamins, and minerals.  It doesn’t contain any additives—only pure, unadulterated coconut.  And is made using a low-temperature process (below 115° F.) that preserves the vital enzymes, vitamins, and proteins.  This coconut butter is made from 100% certified organic coconut, with no preservatives or other additives, in a facility that does not process any peanut, gluten, or dairy products.

Raw Coconut Butter is soft at above 76° F. and solid at lower temperatures.  You can soften it by putting the jar inside a bowl of warm water; then stir well for a creamy, smooth texture.   This bar will need to be kept in the freezer and eaten right away when removed and trust me, you won’t find that  a problem!  Much to my amazement the combination of the coconut butter and cacao nibs, instantly reminded me of raw cookie dough.  I hope you enjoy it!

Ingredients: yields 8 treats (1 Tbsp measurement) or 1 bar

Preparation:

  1. Soften the coconut butter by placing the coconut container in a bowl filled with hot water.  Do not completely melt it, just warm it to a softened stage.  The reason for keeping the coconut butter at a  soft stage rather than melted is when the butter is pure liquid all of the added ingredients sink to the bottom of your mold.  With the coconut butter at a soft, thick stage everything will remain suspended in the oil.
  2. Add the cacao nibs and stevia.  Using a spatula, mix everything together until well combined.
  3. Pour the bark mixture into the selected mold.  I used “Make n’ Mold #0253″.
  4. Freeze for at least 10 minutes.  Once frozen, pop them out and store in an airtight, freezer-proof container.
  5. Note: these will melt at room temp so it is best to pull one out and eat it right away.

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30 thoughts on “Cookie Dough Candy Bar (bark)

  1. Matthew says:

    love it!! Going to try out a version of this myself asap :D thanks again for all the funtastic inspiration

  2. Jana says:

    Another amazing looking recipe! Who doesn’t love recipes with only 3 ingredients? And healthy once too. Yay! I was day dreaming of a white chocolate the other day, as soon I have more time on my hands, I’ll try it out! And I’ll get back to your e-mail very soon, I have quite something to tell you. ;)
    Jana x

  3. Jana says:

    Ps: of course you had to post the pictures, they are so lovely! It’s so clear to see how much heart you put into your work!

    • amie-sue says:

      My husband just cracks up at me. He doesn’t even have to see me and what I am doing… then I turn the camera on, it makes a particular noise, one that he recognizes and he is like, “Ah, photo shoot time?!” hehe

  4. gina says:

    Made this recipe and it is very yummy! Love the website too! Thank You!!!!

  5. tanya lyness says:

    it looks great, would you know from where i can buy a tray that would make chocolate like that? ive pretty much only got the single moulds.

    • amie-sue says:

      Hi Tanya, I used “Make n’ Mold #0253″ which I bought at Michael’s Craft Store. You can order it on-line or check your local shops. Have a great day.

  6. Dee says:

    Hi Amie Sue..me again..I am slowly getting my 2 sons age 7 & 10 to eat RAW by feeding them your awesome desserts. :-) I am really trying to make a brittle, sorta like peanut butter brittle but with cashews..what do you think would work? I was thinking tahini, agave or honey, ground flax meal and cashews..what are your thoughts? Keep in mind we have almond and walnut allergies..

    • amie-sue says:

      Hello Dee,
      Brittles are tricky. I just tried to make one this last week and where as it looked amazing and tasted any wonderful, it gets very very sticky at room temp. You have to keep it in the fridge or freezer. Nothing wrong with that but I want to create one that stays hard when left out. Your ingredients sounds good, but not sure it will hold up at room temp (if that is an issue or not, I dunno). What is your end goal with it?

    • Dee says:

      I want it to taste like candy…crunchy and nutty at the same time..my 10 year old son has an obsession with sweets and he begged me to make him something that he can eat at school..I make him RAW chocolate, “peanut butter” cups (sunflower seed butter) and he loves them, but they melt quickly…what ingredients did you use for yours? I would hate to use all those expensive ingredients and it turns out to be a mess…so what do you think would hold it all together?

      • amie-sue says:

        Hi Dee…I so understand what he is wanting and to be honest, I don’t have the answer just yet on what that key ingredient will be that will offer up a crispy, texture that won’t soften at room temp. It’s like we need a corn syrup… that when heated and cooled it hardens into candy. I am answering this as we drive down the highway with a MIFI hooked up. haha So it will be a week or two till I get to play more in the kitchen. The brittle I was making had nuts, seeds, agave, coconut oil and raw coconut crystal sugar. It wasn’t a waste in ingredients because it’s delicious, but it didn’t satisfy my crunchy outcome. Not to worry, I am not giving up on this…there is an answer out there!

  7. Adrienne says:

    Hello! Just found you via Facebook. I am a new subscriber and would like to know if I can feature your photos on my blog and/or FB page. My readers would LOVE your content. I have over 5,000 subscribers and 10,000 on FB. Of course, I would link back to your site. Thanks in advance and Happy Thanksgiving. :)

    • amie-sue says:

      Hello Adrienne, I responded to your email but just in case you don’t see that… my answer is yes, I am honored. Thank you and many blessings, amie sue

  8. Adrienne says:

    Can you tell me where you got the great molds for this please? Just shared on my Facebook fan page :).

  9. Toni Kaste says:

    Is it coconut butter or cocoa butter? 2 very different things….

  10. margo ameera says:

    Pure food and wine has a great pumpkin seed brittle recipe, though they used powdered maple syrup, I used liquid maple syrup and dehydrated it, it was crunchy as heck…honey would work too :-)

  11. Sadie says:

    This reminds me of a Hershey’s cookies and crème candy bar! I need to make this NOW.

  12. Lyn :] says:

    Hi Amie Sue,
    I feel so truly blessed! This web site is such a blessing to those of us who not only want to eat more raw foods, but who are “cooking ” for ones with lots of food allergies. I just got done making these for Gene’s stocking. I will be making all of your bark recipes for his stocking, and he would literally not have any goodies for Christmas, if it wasn’t for your web site. You have helped me in many ways to be more confident in my cooking – THANK YOU AGAIN for your kind generosity .
    Love and Hugs, Lyn :]

    • amie-sue says:

      Oh thank you Lyn and you are more than welcome! I am just so happy that you are taking advantage of all the recipes and having fun creating them. that blesses me! Have a Merry Christmas. hugs, amie sue

  13. Lori says:

    Hi…Can you use another sweetener besides Stevia? Thanks!!

    • amie-sue says:

      I am sure you could Lori…. I am not sure what you like to use so just add a little bit at a time and taste test as you go. :)

  14. Lori says:

    Sorry!! Didn’t mean to post that twice. But I did forget to ask if you can use homemade coconut butter. I have a recipe for it for my omega nutritional center juicer! Thanks again!!!

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