vegan chocolate bark

This healthy dark chocolate bark is easy to make, is loaded with the healthful real food ingredients, and makes a great gift too!

Easy Healthy Dark Chocolate Bark (vegan &amp; keto)

sugar-free chocolate chips (See Recipe Notes for alternatives)

coconut oil

cashews

cranberries

coconut chips

walnuts

pecans

pistachios

almonds

pumpkin seeds

salt

Simmer at least one inch of water in a small saucepan or the bottom of a double boiler.

If using a chocolate bar, chop the chocolate into 1/2-inch chunks.

In a heat-proof bowl that is completely dry and that will fit over the pan of simmering water, add the chocolate chunks or chips. If using chips, add the coconut oil as well.

Take care to not to get any water into the chocolate, since it will cause the chocolate to seize up.

Chop the pistachios and other nuts and break up the coconut into smaller pieces as desired.

Add half of the add-ins to the chocolate and stir &#39;til combined.

Sprinkle the remaining toppings on top of the chocolate.

Line a baking sheet with parchment paper. Using a spatula, spread the chocolate mixture on the parchment paper in an even layer to a size of about and 8 x 11 rectangle.

Refrigerate for 30 minutes or until hardened. Once hard, cut into irregular 2 to 3 inch pieces with a butter knife or break by hand. Store in an airtight container in the refrigerator for up to 3 weeks or freeze for up to 3 months.

This dark chocolate bark is loaded with sweet and crunchy caramelized cashews! It&#039;s easy to make, absolutely delicious, and requires just 3 ingredients! Plus, it makes a wonderful edible gift!

Chocolate Bark with Caramelized Cashews

sugar

water

chocolate chips

flaky sea salt (optional)

Add the sugar and water to a light-colored pan. Heat over medium heat, stirring regularly using a wooden spatula until the sugar melts (at first, it will form clumps, which is normal). Keep heating over medium heat until the sugar turns into a golden brown color. Note: Be careful not to burn the caramel, or it will turn bitter.

Once the caramel is golden brown, immediately add the roasted cashews and stir to combine. Cook for another 15-30 seconds, constantly stirring to coat the nuts.

Transfer the caramel-coated nuts to a baking sheet lined with parchment paper. Let cool completely.

Chop the caramelized cashews into small pieces. Be careful, as the caramel can be quite sharp. Transfer to a bowl and set aside.

Caramelized Cashews

Line a baking sheet with parchment paper. Melt the dark chocolate over a double boiler. Tip: check the notes if you want to learn how to temper the chocolate.

Once melted, spread the chocolate into a thin and even layer onto the prepared baking sheet. I went with a 1/8-inch thickness, but you can make it a bit thicker.

Sprinkle the chopped caramelized cashews over the chocolate. Top with a pinch of flaky sea salt and refrigerate for about 30 minutes or until the chocolate has set.

Break into pieces using your hands and enjoy! Store in an airtight container at room temperature (if you tempered the chocolate) for up to 15 days, or in the refrigerator or freezer for up to 1 month.

Chocolate Bark

👍🏻 Came out great! I forgot to take any pics.

Top 2 vegan chocolate bark recipes from across the web

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Easy Healthy Dark Chocolate Bark (v...

Chocolate Bark with Caramelized Cas...

Top 2 vegan chocolate bark recipes from across the web

The most viewed vegan chocolate bark recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Healthy Dark Chocolate Bark (v...

Chocolate Bark with Caramelized Cas...

The most viewed vegan chocolate bark recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine