/gheeː peaː teaː/
Servings: 10 | 30 minutes | 300 kcal
While the exact origin of chocolate bark is unknown, it is believed to have been first developed by candy makers in the USA during the 20th century. Our vegan twist on this classic treat is a recent addition!
This recipe was a happy accident. I was trying to make a vegan brownie, but ended up with this delicious bark instead. It was a hit with my family, and they couldn't even tell it was vegan!
Ingredients
- 500 grams Dark chocolate (vegan)
- 1 cup Mixed nuts (almonds, hazelnuts, cashews)
- 1/2 cup Dried cranberries
- 1 teaspoon Sea salt
Instructions
- Melt the dark chocolate in a double boiler or in the microwave, stirring periodically to ensure it doesn't burn.
- While the chocolate is melting, toast the mixed nuts in a dry pan over medium heat until they start to brown.
- Spread a piece of parchment paper on a flat surface. Pour the melted chocolate onto the parchment, spreading it into a thin layer.
- Sprinkle the toasted nuts and dried cranberries over the chocolate, then sprinkle with sea salt.
- Set the chocolate aside to cool and harden, then break into pieces. Enjoy!