Vegan Recipe: Dark Chocolate Holiday Bark

vegan chocolate holiday bark

By Vicki Brett-Gach, a Certified Vegan Lifestyle Coach

This holiday bark is really easy to make, and just as good as it looks. Serve after a special dinner – or wrap as holiday gifts, tied together with a pretty ribbon to send home with your guests.


5 ounces of vegan dark chocolate
2 tablespoons raw pecans, chopped
2 tablespoons raw hazelnuts, chopped
1 tablespoons dried apricots, diced
1 tablespoons unsweetened dried cranberries
2 tablespoons candied ginger, diced


– Line a baking sheet with a silicone baking mat (like Silpat) or with parchment paper.
– In a double boiler heat the chocolate until just melted. Stir until smooth.
– Meanwhile, toast the pecans and hazelnuts briefly in a small skillet over medium heat. Don’t allow the nuts to burn. Remove from heat.
– Spread the chocolate evenly on the prepared baking sheet into a 6 x 8-inch rectangle. Sprinkle with the toasted pecans and hazelnuts, and then the apricots and cranberries. Finally sprinkle with the candied ginger. Press ever so lightly to make sure it all touches the chocolate.
– Allow the bark to sit at room temperature for about an hour, or until firm. Break bark into pieces, and serve.


Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, a Certified Personal Chef through Wellness Forum Health, and a graduate of the Plant-Based Nutrition Certificate program through the T. Colin Campbell Center for Nutrition Studies. She coaches clients, teaches heart-healthy vegan cooking classes, and is featured in THE VEGAN FRIENDS COOKBOOK, a collaborative collection of recipes by vegan chefs around the world. Connect with her on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes as soon as they are published.

Comments are closed.