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

Vegan Cherry-Vanilla Smoothie

Is it a smoothie or ice cream? You might not be able to tell.
Read More »

Vegan Roasted Ratatouille

Roasting brings out the flavor of the vegetables in this interpretation of the classic stew from the south of France.
Read More »

Vegan Strawberry Banana Popsicles

These refreshing, fruit-filled popsicles are the perfect summer treat.
Read More »

Smoked Chickpea Burger

A sweet, tangy aioli sauce seals the deal with these perfect game-day burgers.
Read More »

Vegan Maple Baked Beans

This delicious side combines the hearty nutrition of beans with a sweet maple flavor.
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 »