This simple vegan chocolate bark is bejeweled with chewy bits of sweet dried berries, apricots, and ginger, and crunch from nuts, seeds, and coconut.
This is the perfect nibble. Use a good-quality chocolate chips and organic dried fruit. So satisfying. My favorite going-on-a-car-trip snack. Store dried fruit in airtight containers away from light and heat.
Vegan Chocolate Chip Fruit Bark
Servings 1 pound
Ingredients
- 2½ cups semisweet chocolate chips
- ¾ cup cocoa powder
- 3 tbsp coconut oil
- 2 tbsp crystallized ginger, finely chopped
- ½ cup dried cranberries
- ½ cup dried apricots, chopped
- ½ cup pecans, coarsely chopped
- ½ cup toasted sunflower seeds
- ½ cup dried pineapple, chopped
- ¼ cup dried, unsweetened coconut
Instructions
- In the top of a double boiler, or in a heatproof bowl set over a pan of hot water, place the chocolate chips, cocoa powder, oil, and ginger. Stir until the chocolate is melted. Remove from heat.
- Add half of the cranberries, apricot, pecans, sunflower seeds, and pineapple. Mix well.
- Spread the mixture evenly onto a rimmed baking sheet lined with parchment paper.
- Sprinkle the top with the remaining cranberries, apricots, pecans, sunflower seeds, pineapple, and coconut.
- Chill in the refrigerator for 30 minutes or until firm.
- Break bark into bite-size pieces.
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Reprinted with permission from The Fair Trade Ingredient Cookbook by Nettie Cronish (Whitecap Books, 2021).
