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

 Comments

More Recipes

Mummy’s Favorite Pumpkin Soup

This spicy pumpkin soup will be a hit with everyone this Halloween.
Read More »

5 Mouthwatering Vegan Pumpkin Recipes

VegNews gives you the lowdown on the fall pumpkin craze, including five seasonal recipes you’ll be dying to dig into.
Read More »

Vegan Shawarma Sandwiches

You'll love this savory soy-free shawarma topped with a tangy tahini sauce.
Read More »

Grilled Vegetable Pizza

Celebrate the final days of summer with perfectly grilled vegan pizza.
Read More »

Homemade Marinara Sauce

Pasta’s perfect partner doesn’t get better than this family recipe.
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 »