MONSTER MASH PROTEIN COOKIE DOUGH BARK

GF. RSF. High protein.

A proper chocolate-and-peanut-butter cookie-dough situation, covered in a crackly dark-chocolate layer and made Halloween-ready with spooky little eyes, crushed nuts and a scattering of whatever festive bits feel fun.

Why you’ll love it: This is a Halloween treat first and a protein boost second. It is sweet, salty, chocolatey and actually satisfying, with around 7g of protein per square, all the deliciousness, without the FOMO! 

Prep time: 15 minutes
Chill time: 45 minutes
Servings: 16 squares

Ingredients:

For the cookie dough layer:

-  1 cup (100 g) almond flour
-  2/3 cup (60 g) vanilla protein powder
-  1/2 cup (125 g) smooth peanut butter or cashew butter
-  1/4 cup (60 ml) maple syrup
-  2 tbsp melted butter or coconut oil
-  1 tsp vanilla extract
-  2–4 tbsp milk of choice, as needed
-  Pinch of sea salt
-  1/3 cup (55 g) dark chocolate chips

For the topping:

-  150 g dark chocolate, roughly chopped
-  1 tsp coconut oil
-  2 tbsp chopped roasted peanuts or pecans
-  1–2 tbsp orange-and-black Halloween sprinkles, optional
-  Edible eyes, optional but highly encouraged
-  Flaky sea salt

Method:

1. Line a small loaf tin or 20 cm square tin with baking paper.
2. Add the almond flour, protein powder and sea salt to a bowl. Stir in the peanut butter, maple syrup, melted butter and vanilla. Add the milk one tablespoon at a time until you have a soft cookie-dough texture that holds together when pressed between your fingers. Fold through the chocolate chips.
3. Press the cookie dough firmly into the lined tin, smoothing the top with the back of a spoon. Pop it into the freezer while you make the topping.
4. Melt the dark chocolate with the coconut oil, either in short bursts in the microwave or in a heatproof bowl over a pan of barely simmering water. Pour it over the chilled cookie dough and spread it right to the edges.
5. Quickly scatter over the chopped nuts, sprinkles and edible eyes, then finish with a tiny pinch of flaky sea salt. Return to the freezer for 30–45 minutes, until fully set.
6. Lift out of the tin and slice into 16 squares with a warm sharp knife. Keep chilled until serving.

Extra notes:
-  You can make this nut-free with sunflower-seed butter and a seed-based protein powder; leave off the nut topping and use toasted pumpkin seeds instead.

-  Store it in an airtight container in the fridge for up to one week, or freeze for up to two months.

-  Drizzle a little melted white chocolate over the dark-chocolate layer before it sets for a messy little monster-web effect.