This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!
Looking for an edible holiday gift to give to family and friends this holiday season? Whip up a batch of this easy chocolate bark topped with ALL the festive holiday goodies. We love the mix of nuts, berries, crunchy puffed rice and coconut flakes used here but feel free to shake things up and use whatever festive toppings you have on hand. This vegan and gluten-free chocolate bark is sweetened solely with Maple From Canada Pure Maple Syrup! Added bonus that this syrup is as pure as it gets - different than your normal pancake syrup, Maple From Canada Pure Maple Syrup is made up of one ingredient & one ingredient only - maple syrup!
For the Chocolate Bark:
- 1 cup coconut oil
- 1 cup cacao powder, (can sub cocoa powder)
- 1/ 2 cup Maple From Canada Pure Maple Syrup
For the Toppings:
- 2 tablespoons puffed rice
- 2 tablespoons pepitas
- 2 tablespoons pomegranate arils
- 1 tablespoon unsweetened dried flaked coconut
- 1 tablespoon goji berries
- 1 tablespoon golden berries
- 1 teaspoon sesame seeds
- Flaky salt, as needed
Line a rimmed baking sheet with parchment paper. Place coconut oil in a small sauce pan and melt over low heat. Once melted, remove from heat and whisk in cacao or cocoa powder and maple syrup until smooth.
Pour chocolate mixture into prepared pan, smoothing into an even layer. Add all of the toppings, then set in the freezer for 15 minutes. Break into small chunks before serving.