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

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: Not specified
  • Yield: 4
  • Category: Dessert
  • Cuisine: Kitchen notes

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.)

Method

  1. In a pan on low heat, bring the coconut creamer/coconut milk cream to an almost boil.
  2. (Chill a full fat coconut milk can for a few hours. Scoop the opaque cream from the top and use)
  3. Add the rest of the ingredients and keep mixing for 1-2 minutes continuously till almost everything melts.
  4. Take off heat and whisk for another minute.
  5. Let it cool for 2 minutes, then whisk again for half a minute to get a smooth mixture.
  6. Pour on parchment and spread using a spatula.
  7. Top with dried fruit and nuts of choice.
  8. Chill the refrigerator for half an hour.
  9. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.