Vegan Gourmet Chocolate Bark
Indulge in the decadent flavors of our Vegan Gourmet Chocolate Bark, a luxurious treat that's as delightful to make as it is to eat! This quick and easy recipe combines rich, velvety vegan dark chocolate with the perfect mix of crunchy almonds, pistachios, and pumpkin seeds, chewy dried cranberries, and a hint of Himalayan pink salt for a sophisticated, sweet-and-salty flavor profile. Enhanced with shredded coconut and a touch of coconut oil for an irresistibly silky texture, this chocolate bark is both a feast for the eyes and the palate. Ready in just 20 minutes, it’s perfect for gifting, entertaining, or satisfying your daily chocolate craving—all while staying entirely plant-based. Make this artisanal dessert part of your repertoire for a no-bake treat that’s sure to impress!
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Recipe Information
Ingredients
- 300 grams Vegan dark chocolate chips
- 1 tablespoon Coconut oil
- 50 grams Raw almonds
- 50 grams Dried cranberries
- 30 grams Pumpkin seeds
- 20 grams Unsweetened shredded coconut
- 1 teaspoon Himalayan pink salt
- 30 grams Pistachios, shelled and chopped
Instructions
Begin by preparing a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleaning up easier.
In a double boiler or a heatproof bowl set over a pot of simmering water, combine the vegan dark chocolate chips and coconut oil. Stir frequently until the chocolate is completely melted and smooth.
Meanwhile, roughly chop the almonds and pistachios if they are not pre-chopped. Ensure all your toppings are ready for quick addition once the chocolate is melted.
Once the chocolate is melted, remove it from heat and pour it onto the prepared baking sheet. Use a spatula to spread the chocolate into an even layer, about 5 mm thick, for optimal texture and shape.
While the chocolate is still warm, evenly sprinkle the raw almonds, dried cranberries, pumpkin seeds, shredded coconut, and pistachios over the top.
Gently press the toppings into the chocolate to ensure they adhere properly.
Finish by sprinkling the Himalayan pink salt evenly over the mixture to enhance flavors and add a gourmet touch.
Allow the chocolate bark to cool completely at room temperature for about 1 hour, or speed up the process by chilling it in the refrigerator for about 20-30 minutes until fully set.
Once the bark is set, break it into uneven, bite-size pieces for an artisanal and rustic appearance.
Store the chocolate bark in an airtight container at room temperature for up to a week, or in the refrigerator for a slightly longer shelf life.
Nutrition Facts
Calories |
2464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2241 mg | 97% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 162.4 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 1056 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
