The holidays can be so stressful, especially when it comes to gift-giving. Luckily, I’ve got an easy but heartfelt gift idea that you can make for loved ones in a pinch! You may have all the ingredients in your kitchen already. As I get older, I’ve come to appreciate more simple thoughtful gifts, over grand gestures of affection.
This bark melts in your mouth and is a sure crowd pleaser. I made it for my office last week and it was a hit–my boss made me put the bark on a different desk because he couldn’t stop eating it. Everyone was amazed that it was vegan chocolate. I have so many vegan and vegan-inclined friends, it’s easy to forget that not everyone knows about vegan chocolate, haha. I’m glad I could spread the gospel of vegan chocolate!
My house has been a gift wrapping mess lately! I honestly can’t wait to be done wrapping so I can have some sense of normalcy at my desks and tables. On top of that, I got myself sick at the worst time…still recovering, but I’m working on more new recipes for you soon. I hope your holiday preparations are going more smoothly than mine!
Snowy Christmas Bark
makes about a dozen pieces of bark
Prep time: 10 minutes
Wait time: 3 hours
Total time: 3 hours, 10 minutes
- 1 cup unsweetened cocoa powder, or cacao, plus extra to taste (I also try to use fair trade chocolate when possible–I used this one that I won in a NuNaturals giveaway)
- pinch of sea salt
- 3/4 cup coconut oil, melted
- 1/2 cup pure maple syrup, at room temp (scant/this can be adjusted to your taste!)
- 1/2 teaspoon pure vanilla extract (or peppermint extract for peppermint bark!)
- 1/4 cup vegan white chocolate chips (or more, to your liking–this is also optional)
- 1/4 cup dried cranberries
- 2 tablespoons pumpkin seeds or pistachios, slightly crushed
- 1/4 to 1/2 cup unsweetened shredded coconut
- Line a large rectangular pan (I used a medium 18 x 13 inch pan) with wax/parchment paper, covering all the sides.
- Sift the cocoa powder and sea salt into a large bowl.
- Combine the liquid ingredients together in a separate bowl. Whisk well and add the liquids to the bowl with the cocoa powder. Whisk thoroughly until well combined. Add more cocoa powder or maple syrup to your taste.
- Pour your chocolate into your lined pan. Tilt the pan around until the chocolate is about evenly covered and level.
- Melt the white chocolate chips in a small bowl.*
- Drizzle the white chocolate over the bark. Get creative and have fun with it!
- Sprinkle the coconut flakes, cranberries, and pumpkin seeds on the bark.
- Put the bark in the fridge for at least 3 to 4 hours. I let mine sit overnight for best results!
- After the bark has set, break it up into rustic pieces, or cut them neatly if you wish!
- Store in an air-tight container in the fridge for up to a month.
- The bark can be served at room temperature and will stay stable for several hours (4-5), but it’s best to store it in the fridge.
*I’ve never worked with non-vegan white chocolate before, but vegan white chocolate can be pretty thick. So I stirred in about a teaspoon of melted coconut oil to the white chocolate to thin it out–makes drizzling easier!