ABOUT THE RECIPE:
This homemade Vegan Chocolate "Bark" makes a delicious treat any time of year and will inspire the kiddos to be creative in the kitchen! Create a personalized adaptation of the recipe by using your preferred variety of chocolate chips, nuts, seeds or dried fruits. I have included my version here, but feel free to change up these easy-to-prepare snacks to please your family.
Makes 12 servings
INGREDIENTS:
- 1 cup vegan dark chocolate chips (55% to 75% cacao)
- 35 to 45 vegan white (or dark) chocolate chips (the white chips make great "polka dots"!)
- ¼ cup sweetened dried cranberries or raisins
- 3 tablespoons chopped pecans, walnuts, roasted cashews, or roasted sunflower seeds
INSTRUCTIONS:
Line two 9-inch square baking pans with unbleached parchment paper, leaving an overhang of 1-inch “wings” on two sides of the pans. Secure the wings to the pan using metal clips. Melt the chocolate in a double boiler over low heat, stirring often.
Pour the melted chocolate onto the prepared baking pans and immediately, gently tip the pan(s) to spread the chocolate in a thin, even layer over the parchment, leaving about a ½-inch between the edge of the chocolate and the side of the pan.
Arrange the white (or dark) chocolate chips in a polka dot pattern over the top, gently pressing them into the warm chocolate. Put the cranberries or raisins in between the chocolate chips, and then sprinkle with the pecans (or your preferred nuts), pressing them gently into the chocolate.
Freeze for 15 to 20 minutes (or refrigerate for 1 hour) until set, and then gently peel off the parchment from the bottom of the chocolate. Put the chocolate on a plate and randomly break it into sections to resemble pieces of “bark.” Serve immediately, or refrigerate the bark in a tightly closed container (between sheets of parchment paper) for up to 1 week.
Ingredients
Directions
ABOUT THE RECIPE:
This homemade Vegan Chocolate "Bark" makes a delicious treat any time of year and will inspire the kiddos to be creative in the kitchen! Create a personalized adaptation of the recipe by using your preferred variety of chocolate chips, nuts, seeds or dried fruits. I have included my version here, but feel free to change up these easy-to-prepare snacks to please your family.
Makes 12 servings
INGREDIENTS:
- 1 cup vegan dark chocolate chips (55% to 75% cacao)
- 35 to 45 vegan white (or dark) chocolate chips (the white chips make great "polka dots"!)
- ¼ cup sweetened dried cranberries or raisins
- 3 tablespoons chopped pecans, walnuts, roasted cashews, or roasted sunflower seeds
INSTRUCTIONS:
Line two 9-inch square baking pans with unbleached parchment paper, leaving an overhang of 1-inch “wings” on two sides of the pans. Secure the wings to the pan using metal clips. Melt the chocolate in a double boiler over low heat, stirring often.
Pour the melted chocolate onto the prepared baking pans and immediately, gently tip the pan(s) to spread the chocolate in a thin, even layer over the parchment, leaving about a ½-inch between the edge of the chocolate and the side of the pan.
Arrange the white (or dark) chocolate chips in a polka dot pattern over the top, gently pressing them into the warm chocolate. Put the cranberries or raisins in between the chocolate chips, and then sprinkle with the pecans (or your preferred nuts), pressing them gently into the chocolate.
Freeze for 15 to 20 minutes (or refrigerate for 1 hour) until set, and then gently peel off the parchment from the bottom of the chocolate. Put the chocolate on a plate and randomly break it into sections to resemble pieces of “bark.” Serve immediately, or refrigerate the bark in a tightly closed container (between sheets of parchment paper) for up to 1 week.