Fudgy Vegan Chocolate Bark with Cramberries and Almonds

5 from 2 votes

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

Prep Time15

Cook Time15

Course: Dessert

Servings:

Author: Vegan Richa

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.

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.

Nutritional values based on one serving