Chewy cranberries and crunchy pepitas give this flavorful bark an extra-special texture, not to mention adding a little holiday color.
Serves 16
INGREDIENTS
1 cup unsweetened coconut flakes
1 cup shelled pumpkin seeds and/or chopped almonds
1 cup sweetened dried cranberries
2 12-ounce bags vegan chocolate chips or dark chocolate chips
Natural crushed candy cane pieces in top (optional)
METHOD
Preheat oven to 350 degrees. On a baking sheet, spread coconut and pumpkin seeds.
Bake for approximately 3 minutes or until coconut is lightly golden and fragrant. Add cranberries to baking sheet and mix with coconut and seeds. Set aside.
In a medium saucepan over medium heat, warm chocolate chips, stirring until chocolate is mostly melted. Remove from heat and keep stirring until chocolate is completely melted.
Pour chocolate over coconut, seeds, and cranberries. Using a silicone spatula, spread out into a smooth layer. Sprinkle crushed candy cane on top of chocolate mixture. Let cool in refrigerator for at least 1 hour or until completely cool and solid. Once chilled, remove, break bark into pieces, and serve.
Note: If you choose not to use candy cane, you can add a few drops of mint extract to the chocolate.
