Vegan Chocolate Bark
Rich, deeply flavored dark chocolate meets a satisfying crunch of roasted almonds, pepitas, and chewy dried cranberries in this effortless no-bake treat. A tiny pinch of flaky sea salt over the top pulls everything together, giving each piece that perfect sweet-salty balance that makes it genuinely hard to stop at one. The whole thing comes together with just a handful of pantry staples — vegan chocolate chips, a touch of coconut oil, and your favorite toppings — so there's no hunting down specialty ingredients or second-guessing labels. Melting the chocolate gently over a double boiler keeps it glossy and smooth, which means you get that satisfying snap when you break it into pieces after it sets. It makes 8 generous servings, so it's a great option for gifting, holiday platters, or just keeping a stash in the fridge for whenever a chocolate craving hits. Store-bought chocolate bark often contains dairy or is processed on shared equipment, but making your own at home puts you fully in control of every ingredient.
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Learn more →Ingredients
8 servings
- 12 oz vegan chocolate chips or chopped vegan dark chocolate (70% cacao or higher)
- 1 tsp coconut oil
For the topping
- ¼ cup roasted salted almonds, roughly chopped
- 2 tbsp roasted pumpkin seeds (pepitas)
- 2 tbsp dried cranberries
- ¼ tsp flaky sea salt
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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