In a blender add the cottage cheese, maple syrup, vanilla extract and almond extract. Blend until smooth.

Add the almond flour to a baking sheet and heat treat at 300F for 10 minutes.

Add the cottage cheese mixture to a medium size bowl. Then add the almond flour and protein powder. Mix until combined.

Fold in the chocolate chips and rainbow sprinkles.

Line another baking sheet with parchment paper and spread the cookie dough mixture evenly onto the sheet, pressing it down to form a thin layer.

Place the baking sheet in the freezer for about 30 minutes, or until the cookie dough bark is firm and set.

While setting, melted the white chocolate chips and coconut oil in a small microwave-safe bowl.

Once set, remove the bark from the freezer and pour the chocolate overtop evenly and top with more sprinkles if desired. Add back to freezer for 10 minutes or until set.

Remove from freezer and cut into pieces of your desired size using a sharp knife. Enjoy immediately.

Store any leftovers in an airtight container in the freezer for later enjoyment.