Vegan chocolate bark with coconut and cherries

It’s Friday! We made it through the week and so we are treating ourselves to this delicious vegan chocolate bark and we think you should too! A perfect snack without falling off the Veganuary wagon.

 Vegan chocolate bark

 

25 g/ 1/4 cup chopped pecans

15 g/ 1/4 cup coconut flakes

35 g/ 1/4 cup dried cherries or raisins

200 g/7 oz. dark/ bittersweet chocolate (70% cocoa solids or higher), roughly chopped

1 teaspoon maple syrup

flaked sea salt (such as Maldon)

a baking tray, lined with baking parchment

MAKES ABOUT 4–6 SERVINGS

 

Preheat the oven to 180°C (350°F) Gas 4.

Spread the pecans out on a baking tray. Roast in the preheated oven for 5 minutes. Toss the pecans and add the coconut flakes to the tray. Return to the oven for 2–3 minutes until the coconut is golden. Remove from the oven and transfer to a plate to cool.

Once cool, mix together the toasted pecans and coconut with the dried cherries or raisins in a small bowl.

Create a double boiler with a small saucepan filled one third of the way with boiling water. Place a larger heatproof bowl (large enough so that it rests above the level of boiling water but comfortably sits atop the saucepan) on top.

Keeping the water at a simmer over a low heat, place the chocolate in the bowl above the boiling water. Stir with a rubber spatula until the chocolate is completely melted, then remove the bowl from the heat. Stir in the maple syrup followed by half of the nut and dried fruit mixture.

Pour the chocolate mix onto the parchment-lined baking tray. Sprinkle with the remaining pecans, coconut and cherries or raisins and a couple of pinches of sea salt.

Press down lightly with a clean rubber spatula so that the topping is firmly set within the chocolate.

Leave to cool. (You can place it in the fridge or freezer to speed this process up, especially if it’s particularly warm in the kitchen.) Break apart into pieces and store in a sealed box in the fridge.

 

This recipe is from The New Nourishing by Leah Vanderveldt, photography by Clare Winfield © Ryland Peters & Small


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