Holiday Cranberry-Chocolate Bark

Chewy cranberries and crunchy pepitas give this flavorful bark an extra-special texture, not to mention adding a little holiday color.

Serves 16

What You Need:
1 cup unsweetened coconut flakes
1 cup shelled pumpkin seeds
1 cup sweetened dried cranberries
2 12-ounce bags vegan chocolate chips

What You Do:

1. Preheat oven to 350 degrees. On a baking sheet, spread coconut and pumpkin seeds.

2. Bake for approximately 3 minutes or until coconut is lightly golden and fragrant. Add cranberries to baking sheet and mix with coconut and seeds. Set aside.

3. In a medium saucepan over medium heat, warm chocolate chips, stirring until chocolate is mostly melted.  Remove from heat and keep stirring until chocolate is completely melted.

6. Pour chocolate over coconut, seeds, and cranberries. Using a spatula, spread out into a smooth layer. Let cool in refrigerator for at least 1 hour or until completely cool and solid. Once chilled, remove, break bark into pieces, and serve.

Photo: Kim Lutz


More Recipes

Pumpkin Patch Hummus

The official hummus of Halloween, this fall dip brings together pumpkin, garlic, and cinnamon.
Read More »

Watermelon Cucumber Salad

Rehydrate after all those active adventures with this bright and juicy summer salad.
Read More »

Blueberry Lavender Popsicles

This incredible fusion of flavor makes for a refreshing treat on a hot afternoon.
Read More »

Mango Slushie

Add extra ice and a splash of sparkling water to turn that smoothie into a sweet glass of icy goodness.
Read More »

Three Cool-Down Treats for Hot Summer Days

As the warm weather comes to an end, enjoy these refreshing treats without ever turning on the oven.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »