Chocolate bark is one of my favorite recipes to give as a gift, bring to dinners and potlucks, and of course to have in the cupboard as a treat for myself. I’ve made it so many different ways, and have certainly gone overboard with too many toppings. The way I’ve found that works best is to focus on three toppings—one nut, one dried fruit, and one additional topping (see suggestions below). My top pick for the holidays is super-powered goji berries, pistachios, and coconut. Even feel free to add protein powder, like a little Vega One for added greens, protein, fiber, and antioxidants! Have fun creating, and sharing your own over the holidays!
- 240g Vegan Dark Chocolate (Try 6 Vega Peanut Butter & Chocolate Protein+ Snack Bars for even more of a boost!)
- 2 Tbsp chopped nuts (pistachios, almonds, hazelnuts or cashews, etc.)
- 2 Tbsp chopped dried fruit (goji berries, golden berries, figs or mulberries, etc.)
- 1 Tbsp additional topping (shredded coconut, cacao nibs etc.)
- Roughly chop your dark chocolate. To temper chocolate, reserve one-third of chopped chocolate and melt remaining two-thirds over a double boiler or in the microwave. Once melted, remove from heat and stir in remaining chopped bars. Stir until fully melted. This will ensure chocolate sets and retains a good snap.
- Mix in toppings of your choice.
- Pour onto parchment lined baking sheet or cake pan (I used a 9X9” round cake pan for this recipe) and evenly disperse.
- Freeze overnight.
- Turn pan upside down onto the cutting board.
- Roughly chop into large pieces.
- Store in the freezer until ready to serve (it will melt if left out for extended periods).
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