Yasmeen Ali
@munchingwithmariyah
Total
38min
Prep
22min

Ingredients

  • 1/2 cup coconut sugar
  • 1/2 cup tahini
  • 1/4 cup + 1 tbsp milk
  • 2 tsp peppermint extract
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup spelt flour or all-purpose flour
  • 1/2 cup cocoa powder
  • 2 scoops Chocolate Mint Ka’Chava
  • 1/2 cup chopped dark chocolate
  • 1/4 tsp peppermint extract

How to make

  1. Preheat the oven to 350°F.
  2. Make the dough. To a medium bowl, add the coconut sugar, tahini, milk, avocado oil, peppermint extract, kosher salt, baking powder, and baking soda. Whisk together for 1 minute. Then sift in the flour, cocoa powder, and Ka’Chava. Fold together with a spatula, using your hands if needed, until a dough forms. Wrap the dough in plastic wrap and let the dough chill in the fridge for 15 minutes.
  3. Roll out the dough and bake. Turn the dough out onto a large sheet of parchment paper and roll out into a rough rectangle about 12” long x 9” wide and 1/4 inch thick. Cut off any excess to make a perfect rectangle. Transfer the dough on the parchment to a large sheet pan. Bake in the oven for 15-16 minutes.
  4. Cut the baked cookie bark and let it cool. I prefer my cookie bark cut as opposed to broken, so immediately after it’s done baking, cut the bark into small triangles, then let it cool to room temperature.
  5. Drizzle with chocolate, freeze, and enjoy. Melt the dark chocolate and peppermint extract together, then drizzle over the cooled cookie bark. Freeze the bark until the chocolate sets. Store in the fridge.