Holiday Dark Chocolate Bark (Vegan, GF)
Updated: Feb 6
I decided to update this post from last December because I've learned so much about blogging and posting recipes in the past year. Plus, this recipe is easy and perfect to bring and share at holiday gatherings. If I'm being honest, this has to be one of my favorite dessert recipes, for many reasons. Number one reason, it is EASY! So easy in fact that I whipped a batch up this morning for our family Christmas gathering this afternoon. It takes less than 30 minutes to make this recipe and its full of delicious, wholesome ingredients. Crunchy, salty, sweet and perfect for sharing. I hope you enjoy and share with loved ones this holiday season.
This bark is simple to make yet it has a variety of textures and flavors. The colors of the seeds give it the most beautiful shades of red and green so I figured it’d be the perfect holiday gift to make and share with my amazing clients last year. It only took me 25 minutes and I stored 5-6 pieces in small mason jars to keep it fresh. I finished it off with a handmade Christmas tag and a little personal note. My clients loved the recipe and appreciate all the little details, especially the fact that it was healthy and yummy! I hope you enjoy it and have the happiest and healthiest new year!
Some things to note: All of the nuts and seeds are optional when making this dark chocolate bark. Please feel free to leave a couple ingredients out or add a few more in. This time around when making this recipe I realized I was out of pistachios so I made the bark with some extra pecans and added in some walnuts as well. I encourage you to get creative and do the same if that sounds like something you'd enjoy!
Holiday Dark Chocolate Bark (simple, vegan, GF)
½ cup pecan halves
¼ cup chopped up pistachios
¼ cup almond slices
2 Tbs. de shelled sunflower seeds
4 Tbs. pepitas (pumpkin seeds)
½ cup fresh pomegranate seeds4 Tbs. dried cranberries
1 Tbs. chia seeds
2 tsp. coarse sea salt
1, 20 oz. bag of dark chocolate chips
Preheat your oven to 250 degrees F and line a baking sheet with parchment paper.
Place the pecans, pistachios, de shelled sunflower seeds and pepitas on a baking sheet. Bake them in the oven for about 8-10 minutes or until a little brown and toasty. Remove from oven and poor into a bowl to cool.
Line the baking sheet with parchment paper and poor the entire bag of dark chocolate chips onto the lined baking sheet. Place in oven and let soften for about 5 minutes. Remove pan from oven and using a rubber spatula, spread out the melted chocolate until its nice and thin.
Sprinkle the mixture of nuts, seeds and cranberries on top of the melted chocolate. Finish it off with a few sprinkles of coarse sea salt and let cool for about 20 minutes. To speed up the cooling process you can place the pan in the refrigerator for about 10 minutes. Break cooled bark into a variety of shapes and sizes and store in a sealed air tight container for up to one week.
Did you make this recipe?
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Until next time,