Fudgy Vegan Chocolate Bark with Cramberries and Almonds

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5 from 2 votes

Fudgy Vegan Chocolate Bark with Cramberries and Almonds

Fudgy Vegan Chocolate Bark with Cramberries and Almonds. Vegan palm oil free recipe

Prep Time15

Cook Time15

Course: Dessert

Servings:

Author: Vegan Richa

Ingredients

1 cup vegan palm oil free semi-sweet chocolate chips
1/2 cup pure Cocoa butter more the merrier
1/4 cup So Delicious Coconut creamer or cream from full fat coconut milk
3 Tablespoons finely ground raw sugar or date paste of 4-5 dates or maple syrup
2 Tablespoons cocoa powder more for darker or less/omit for lighter
1 teaspoon instant coffee powder optional
1/2 teaspoon vanilla extract
Toppings: Dried Cranberries coarsely ground almonds or almond slivers
Variations: Add a Tablespoon or so Liqueur of choice or rum extract to the chocolate mixture.
Use other chopped nuts pistachios/cashew/walnut/pecan, sunflower or pumpkin or melon seeds, or hemp seeds, other dried fruit like goji berries, apricots, blueberries. The possibilities are endless. Or keep the chocolate naked without any toppings.

US Customary - Metric

Instructions

In a pan on low heat, bring the coconut creamer/coconut milk cream to an almost boil.
(Chill a full fat coconut milk can for a few hours. Scoop the opaque cream from the top and use)
Add the rest of the ingredients and keep mixing for 1-2 minutes continuously till almost everything melts.
Take off heat and whisk for another minute.
Let it cool for 2 minutes, then whisk again for half a minute to get a smooth mixture.
Pour on parchment and spread using a spatula.
Top with dried fruit and nuts of choice.
Chill the refrigerator for half an hour.
Break into pieces and store in airtight container in a cool place. If your counter is going to be warm, then store in the refrigerator.

Notes

Nutritional values based on one serving

Nutrition

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