Hubbs is on his 3 week home vacation! So this month is going to be all short and sweet posts, some with approximate measurements. Like todays post.:). Usually my approximations are pretty close to the real measurement.
As we all know, till about a year back, I was not fond of chocolate. The only chocolate I ate while growing up occasionally was milk chocolate. You couldnt get me to eat dark bitter chocolate any which way. My sister was a chocolate fan, again only soft milk chocolate though. And she was also the reason behind the occasional availability of chocolate at our home. (Chocolate was a pricey bribe item used to get kids to do stuff back then ;))
Of course, this year I have been on a Chocolate roll , esp dark delicious good chocolate. But this creation is dedicated to my lil sister. A milky soft chocolate creation.
This fudgy chocolate bark melts in your mouth like a silky delicious smooth ummmmmm. It is insane I tell ya. The cocoa butter and coconut cream, makes it so fudgy and soft, that the bark will start to melt lightly in your hands if you hold it too long. One more reason to put the whole piece in your mouth and not be able to speak for the next 5 minutes or lick your finger later 😉 You can make it into thick fudge squares too.
You can get pure food grade Cocoa butter on Amazon or health food stores like Iherb.com
Happy holidays!
Some other deliciously bark good options
Kris’s Dark chocolate super food bark sweetened with dates
White Chocolate Bark with Cranberries and Orange zest – Use Maple/agave or Vegan Bee-free Honee instead of Honey in this recipe.
mmmmmm
mmm.. Sorrrryyy, cannot speak with my mouth shut.
Fudgy Chocolate Bark with dried Cranberries and Almonds
Allergy Information: Gluten, soy, corn, yeast, dairy, egg free. Can be made nut free
Makes about a 8 by 10 inch 1/4 inch thick bark
Ingredients: These are rough estimates but good ones.:)
1 cup semi-sweet chocolate chips (I used whole foods vegan chips)
1/2 – 3/4 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.
Method:
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.
- 1 cup vegan palm oil free semi-sweet chocolate chips
- ½ - ¾ cup pure Cocoa butter(more the merrier)
- ¼ 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)
- ½ 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.
- 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.
These insanely delicious bark is being shared at Ricki’s Wellness weekend,
wow They look sweet and decadent!
They definitely are!
Beautiful! Love your recipes always 🙂
Gorgeous! These look so good! Enjoy your time with your husband!
I love making bark this tie of year and yours looks so pretty – loving the photos and styling!
Thank you Heather:) Not much styling since I did not have time.:)
Wow! I cannot take my eye off.. So tempting.. bookmarked
http://great-secret-of-life.blogspot.com
Thank you so much for this one! I love how versatile it is. I’ve got figs on hand so I may try it with figs, and I’d love to try it with a bit of Frangelico for kicks. 🙂
Yes of course, some liqueur will be great in this
Sometimes I feel like the only person that doesn’t love the super-dark stuff (my fave is WHITE chocolate, actually!)…glad to know I’m not alone!
This looks yummy. Would be great with dried cherries.
i love super dark stuff too. but decided to veganise my sis’s old fave ..this is incredibly delicious!
My mouth is imagining the bite of this bark ;-)! Very special.
you need to make some and let your taste buds to the imagining:)
Yumm Yumm Richa.. very tempting !!
Great minds think alike!! I was planning on making the cranberry almond bark with dark chocolate for my next post:)
Awesome! Its the time for chocolate, cookies and holidays!
Mmm, this is beautiful! I love the coffee addition (I just made a batch with instant espresso granules!), and I can tell this IS insanely fudgy and rich – YUM!
those were the days when milk chocolate and it used to be cadbury’s diary milk brand always as a bribe item. i have to get cocoa butter soon to make these melt in the mouth barks.
Looks awesome Richa! Enjoy the 3 week vacation with your husband 🙂
woooooo lady. this fudge bark looks spectacular. the texture and taste must be out of this world. and YAY for your husband being home for 3 weeks!!
I’ve never made chocolate bark but now I’m realizing that’s a really sad thing. Looks delicious, lady! And I’m loving the coffee addition.
I am loving these photos, Richa! They look gorgeous. And the bark.. Well, I never make bark, but you may be converting me with this recipe! 🙂
Gorgeous photos, Richa. And it looks delicious as well :).
I feel the same about dark chocolate! This looks so yummy, your photos are gorgeous.
My favourite flavour combo right now is chocolate with almonds or hazelnuts, cherries and Scotch whisky – I bet this would work great!
Umm I can’t speak either, because of all this droooool!
These look really seriously good!
Oh my goodness, Annie’s been making me vegan chocolates with coconut oil that I’m bonkers about. Now I need to get that cocoa butter! Richa, this looks so beautiful and incredible! YUM!
Beautiful Richa – mouthwatering milk chocolate always gets me 🙂 Enjoy the hubbs home vacay – that sounds wonderful!
Oh wow, those photos are absolutely to-die for! The way you captured that rich texture is simply mouth-watering… I can’t stand the craving for chocolate that’s suddenly come over me now!
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wow, what a treat .Amazing recipe and it looks so tasty.Thank you
What a beautiful treat! Love your photos! (wish we were neighbours so we’d swap background props ;))
By the way, thanks so much for sharing this recipe at the last Potluck Party – I’ve extended it so it runs through this week also. (you’re welcome to add something new if you wish ;))
http://www.lifeologia.com/potluck-party-bringing-in-the-holidays-vegan-and-gluten-free-recipes/
Ps. Just wanted to remind you about the FREE recipe eBook I have – hope you grabbed a copy 😉
http://www.lifeologia.com/ellas-gluten-free-vegan-holidays-ebook-is-here/
xoxo
Happy Holidays!
Ella
I want to devour that whole pan!!!! I love the addition of the coffee of course:-) I really loved the pictures, they are really fun, and I want some of that rum:-) Hugs, Terra
can coconut oil be used instead of cocoa butter?
It will taste different with coconut oil. Use just a 1/4 cup oil if using.
Looks very tempting! How do you measure the cocoa butter? Do you melt it and measure 1/2 cup of the melted cocoa butter, or do you refer to butter shaves? Better yet, do you have weight measurements of it? Thanks!
I melted it a bit in the microwave so it was some part melted and some solid. a 1/4 cup here and there will work fine.
What about coconut butter in place of cocoa butter?
Coconut butter should work fine. The taste will be slightly different, but everything else should work. 🙂
I didn’t make any bark this year! Next year, this is soooo happening! 🙂
Screw this being just for the holidays! It’s June and I’m planning on making this recipe for my father for Father’s Day as I’m fairly broke this year. Bark is good all year long, especially when its hot and the chocolate melts on your fingers. MMmmm, craving chocolate, almonds and cranberries so this is absolutely perfect. I love all your recipes, old and new.