Low Iodine Vegan Chocolate Bark

Total time1 hr 15 min

Prep time10 min

Cook time5 min

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Ingredients

8 servings

12 oz vegan chocolate chips or chopped vegan dark chocolate (70% cacao or higher)
Guittard Semisweet Chocolate Dairy-Free Chocolate Chips, 12 oz Hu Dark Chocolate Chips Pascha Organic 85% Bitter Sweet Dark Chocolate Chips Equal Exchange Organic Semi-Sweet Chocolate Chips Ghirardelli Non-Dairy Premium Baking Dark Chocolate Chips
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1 tsp coconut oil

For the topping

¼ cup roasted salted almonds, roughly chopped
Chef's tip
Swap 1:1 and add a small pinch of salt if needed.
2 tbsp roasted pumpkin seeds (pepitas)
2 tbsp dried cranberries
¼ tsp flaky sea salt
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.

Instructions

1
Line a rimmed baking sheet with parchment paper and set aside. Bring about 1 inch of water to a gentle simmer in a small saucepan over medium-low heat.
2
Combine the vegan chocolate chips and coconut oil in a heatproof bowl. Set the bowl over the simmering saucepan, making sure the bottom of the bowl does not touch the water. Stir frequently until the chocolate is fully melted and smooth, about 3–5 minutes, then remove from heat.

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