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 Vegan Chocolate Bark with Cramberries and Almonds
Ingredients
- 1 cup (180 g) vegan palm oil free semi-sweet chocolate chips
- 1/2 cup (43 g) pure Cocoa butter more the merrier
- 1/4 cup (59.15 ml) 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 (0.5 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.
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
Nutrition
These insanely delicious bark is being shared at Ricki’s Wellness weekend,
Angie's Recipes says
December 8, 2012 at 5:31 amwow They look sweet and decadent!
Richa says
December 9, 2012 at 5:43 amThey definitely are!
chinmayie @ love food eat says
December 8, 2012 at 6:28 amBeautiful! Love your recipes always 🙂
Cadry's Kitchen says
December 8, 2012 at 12:03 pmGorgeous! These look so good! Enjoy your time with your husband!
Sunday Morning Banana Pancakes says
December 8, 2012 at 1:28 pmI love making bark this tie of year and yours looks so pretty – loving the photos and styling!
Richa says
December 9, 2012 at 5:43 amThank you Heather:) Not much styling since I did not have time.:)
Veena Theagarajan says
December 8, 2012 at 1:58 pmWow! I cannot take my eye off.. So tempting.. bookmarked
http://great-secret-of-life.blogspot.com
The Peace Patch says
December 8, 2012 at 2:44 pmThank 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. 🙂
Richa says
December 9, 2012 at 5:44 amYes of course, some liqueur will be great in this
Chef Amber Shea says
December 8, 2012 at 4:58 pmSometimes 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.
Richa says
December 9, 2012 at 5:42 ami love super dark stuff too. but decided to veganise my sis’s old fave ..this is incredibly delicious!
anunrefinedvegan.com says
December 8, 2012 at 7:48 pmMy mouth is imagining the bite of this bark ;-)! Very special.
Richa says
December 9, 2012 at 5:44 amyou need to make some and let your taste buds to the imagining:)
Nupur says
December 8, 2012 at 9:55 pmYumm Yumm Richa.. very tempting !!
Nithiya says
December 8, 2012 at 10:59 pmGreat minds think alike!! I was planning on making the cranberry almond bark with dark chocolate for my next post:)
Richa says
December 9, 2012 at 5:45 amAwesome! Its the time for chocolate, cookies and holidays!
Kristina @ spabettie says
December 9, 2012 at 6:19 amMmm, 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!
dassana says
December 9, 2012 at 7:29 amthose 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.
Gabby @ the veggie nook says
December 9, 2012 at 1:41 pmLooks awesome Richa! Enjoy the 3 week vacation with your husband 🙂
Caitlin says
December 9, 2012 at 2:57 pmwoooooo 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!!
Ashlae says
December 9, 2012 at 3:48 pmI’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.
Jackie @ Vegan Yack Attack! says
December 9, 2012 at 9:25 pmI 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! 🙂
Chocolate-Covered Katie says
December 10, 2012 at 1:13 amGorgeous photos, Richa. And it looks delicious as well :).
Tor Ince says
December 10, 2012 at 3:12 amI 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!
Veganosaurus says
December 10, 2012 at 4:54 pmUmm I can’t speak either, because of all this droooool!
VeganFling says
December 10, 2012 at 6:01 pmThese look really seriously good!
vedgedout.com says
December 10, 2012 at 6:07 pmOh 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!
Shira says
December 13, 2012 at 4:14 pmBeautiful Richa – mouthwatering milk chocolate always gets me 🙂 Enjoy the hubbs home vacay – that sounds wonderful!
Hannah says
December 14, 2012 at 1:58 amOh 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!
Anonymous says
December 14, 2012 at 6:31 pmHi, always i used to check webpage posts here in the early hours in the
break of day, because i like to learn more and more.
Check out my website : http://www.yourtobaccosstore.com
rosemike089 says
December 16, 2012 at 3:15 amIt was so remarkable and very valuable, it definitely gives a lot of details.And Buy herbal incense to keep healthy and protected in anything what you eat. It may assist a lot more to a certain person who evaluate out this web page efficiently and Look for at this properly and really need to know what you have researched to know its consumption.
Ivelina says
December 16, 2012 at 1:55 pmwow, what a treat .Amazing recipe and it looks so tasty.Thank you
[email protected] says
December 16, 2012 at 5:25 pmWhat 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
Terra says
December 19, 2012 at 4:52 amI 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
makali says
December 20, 2012 at 11:47 pmcan coconut oil be used instead of cocoa butter?
Richa says
December 21, 2012 at 12:35 amIt will taste different with coconut oil. Use just a 1/4 cup oil if using.
Ilana says
December 23, 2012 at 9:39 amLooks 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!
Richa says
December 26, 2012 at 2:48 amI 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.
Dani says
December 24, 2012 at 5:43 pmWhat about coconut butter in place of cocoa butter?
Richa says
December 24, 2012 at 10:03 pmCoconut butter should work fine. The taste will be slightly different, but everything else should work. 🙂
Kristy says
December 27, 2012 at 12:44 amI didn’t make any bark this year! Next year, this is soooo happening! 🙂
Willow Rayne says
June 19, 2015 at 11:02 pmScrew 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.