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

Grilled S’mores with Strawberries and Bananas

Nothing says summer quite like vegan s’mores around the campfire.
Read More »

Sweet Cashew Spread

With its slight hint of cinnamon, we know you’ll be sweet on this versatile cashew spread.
Read More »

Grilled Vegetable Pizza

Celebrate the warm days of summer with perfectly grilled veggie pizza.
Read More »

Peanut Noodle Salad

Slightly spicy peanut sauce enlivens this deliciously simple noodle salad.
Read More »

Seasonal Berry Cobbler

This stunning, summer treat is the perfect dessert for Fourth of July cookouts and picnics, and pairs perfectly with a dollop of Vanilla Bean Whipped Crème.
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 »