Dark Chocolate Holiday Bark

Dark Chocolate Holiday Bark

Dark Chocolate Holiday Bark 2This 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.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

2 thoughts on “Dark Chocolate Holiday Bark

    • Hi Marcy. To make sure it’s vegan, avoid all dark chocolate products with milk powder or any other dairy derivative. Remember to read every label to be sure. I usually find choices that meet my specifications at Trader Joes, Kroger, Whole Foods, Costco, etc. Just read all the labels! My personal favorite dark chocolate is made by “Scharffen Berger” (but it can be hard to find). Hope this helps!

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