Fudgy Vegan Chocolate Bark with Cramberries and Almonds

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.

Steps

1. In a pan over low heat, bring the coconut cream or creamer almost to a boil.
2. To obtain coconut cream, chill a can of full-fat coconut milk for a few hours and scoop the opaque cream from the top for use.
3. Mix in the rest of the ingredients continuously for 1-2 minutes, until nearly everything has melted.
4. Take the pan off the heat and keep whisking for another minute.
5. Let it cool for 2 minutes, then whisk again for half a minute, until smooth.
6. Pour onto parchment and use a spatula to spread it.
7. Scatter your choice of dried fruit and nuts over the top.
8. Leave the bark in the refrigerator to chill for half an hour.
9. Break into pieces and keep in an airtight container in a cool spot. If your counter is going to be warm, store it in the refrigerator.