Chocolate Bark
This easy vegan chocolate bark is made with rich dark chocolate, toasted quinoa, crunchy pecans and cashews, dried cranberries, shredded coconut, and a sprinkle of sea salt. It's a delicious chocolate indulgence that's simple to make, perfect for sharing, and guaranteed to disappear quickly!
Servings: 30 pieces
Calories: 87kcal
Ingredients
- 1.5 cups dairy-free, dark chocolate chips or bars
- 1/4 cup quinoa, dry
- 1/4 cup raw pecan pieces
- 1/2 cup raw cashew pieces
- 3 tablespoons maple syrup or agave nectar
- 1/4 cup dried cranberries optional
- 1/4 cup shredded coconut
- 1/4 teaspoon sea salt optional, but recommended
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking sheet or rimmed baking pan with parchment paper. (A slightly smaller pan will work too.)In a medium mixing bowl, combine the quinoa, pecans, cashews, and maple syrup. Stir well until all of the nuts and quinoa are evenly coated with the maple syrup.
- sing a spatula, spread the mixture into a thin, even layer in the center of the prepared pan. Bake for 12 minutes, or until the quinoa and nuts are lightly golden and fragrant. Be careful not to let them get too dark. Remove the pan from the oven and allow the mixture to cool completely.
- While the quinoa mixture cools, melt the chocolate using either the microwave or stovetop method (see instructions above or in the Notes section below).My preferred method is the stovetop. Since I don't own a double boiler, I simply pour an inch or two of water into a saucepan and place a heat-safe stainless steel mixing bowl on top. Add the chocolate to the bowl and heat over medium-low, stirring frequently until the chocolate is completely melted and smooth.
- Break the cooled quinoa and nut mixture into small pieces, then stir it into the melted chocolate until everything is well coated.Using a silicone or rubber spatula, spread the chocolate mixture onto the same parchment-lined pan you used to toast the quinoa and nuts. (I like reusing the same pan because it keeps cleanup nice and simple.)Sprinkle the dried cranberries, shredded coconut, and sea salt evenly over the top. Gently press the toppings into the chocolate so they'll stick once it hardens. I like placing a paper plate over the bark and pressing gently with the palm of my hand. It distributes the pressure evenly, works much better than a spatula, and the plate can simply be tossed in the recycling when you're finished.
- Place the pan in the refrigerator for about 15 minutes, or until the chocolate has completely hardened. If you're in a hurry, the freezer will do the job in about 10 minutes. If you prefer, you can simply let it sit at room temperature for about 2 hours.Once the bark is fully hardened, use your hands to break it into approximately 30 pieces. See the storage tips below for the best way to keep it fresh.
Video
Notes
Helpful Tips: Step-by-step photos are included above to guide you through the recipe and make it easier to follow. Storage instructions, add-in variations, and FAQ are also available in the article about this recipe.
Melting Chocolate in a Microwave:
Place the chocolate chips in a microwave-safe bowl and heat in 20- to 30-second intervals, stirring well after each one. Once the chocolate is almost completely melted, keep stirring until it's smooth. The residual heat will finish melting the chocolate and help prevent it from scorching.
How to Store Chocolate Bark:
Because this chocolate bark is made with dark chocolate, it stores best in a cool place. Keep it in an airtight container in the refrigerator, where it will stay fresh for up to 2 weeks.
For longer storage, place the bark in a freezer-safe container and freeze it for up to 3 months. I actually love eating it straight from the freezer because it gives the chocolate an extra snap and makes the toasted quinoa even crunchier.
If you're stacking pieces, place a sheet of parchment paper between the layers to prevent them from sticking together.
Nutrition
Serving: 1piece | Calories: 87kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Sodium: 24mg | Fiber: 1g | Sugar: 5.5g