By Vicki Brett-Gach
Give your friends and family a delicious, and pretty, vegan gift from the kitchen with this dark chocolate vegan bark.
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.
About the author...
Vicki is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, and a Certified Personal Chef through Wellness Forum Health. She has completed training in Nutrition for a Healthy Heart, and earned a Certificate in Plant-Based Nutrition, through the T. Colin Campbell Center for Nutrition Studies. Check out her blog at www.annarborvegankitchen.com.
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