Hey Friends! How’s it goin?
As you may know, this Saturday is Valentine’s Day. The day to celebrate love, romance, flowers and chocolate. I’m single so the first two are out for me and I’ve been boycotting flowers ever since I found out about my bee allergy the hard way (read: hospital visit on my first ever week in Canada back in first year). So all that’s left for me is chocolate. Luckily, I freaking love chocolate so I’m celebrating with this Dairy-Free Chocolate Bark recipe.
Retailers have been shoving red and pink everything down our throats since before the Christmas decorations even came down. Ever since I started eating better, and even more since I went dairy-free, I’ve had to cut most of the more popular candy bars out of my life. As a result, Valentine’s Day candies haven’t really been high on my list and I’m mostly immune to it now.
But, when I was in the grocery this weekend and saw all the Valentine’s Day displays, I randomly got bit by the Valentine’s Day bug. So, although I bypassed the displays, I started plotting in the check out line. And that’s how this Dairy-Free Chocolate Bark recipe was born.
This chocolate bark recipe was ridiculously easy. You melt some chocolate chips, spread it out on a lined baking sheet, top with your favourite toppings and let it harden. I will say that the chocolate dried a lot faster than I expected. I spent about 5 minutes hunting for the right bag of sprinkles after spreading out the chocolate and it had already hardened too much for any new toppings to stick. I had to spread some more melted chocolate on top before adding the sprinkles. So work quickly!
I went with three different toppings, but you can pretty much top with whatever you want. I did unsweetened shredded coconut and dried cranberries, pecans and dried goji berries and I topped the remaining chocolate bark with red, white and pink heart shaped sprinkles that I picked up all the way in the beginning of January. Clearly I’m not as immune to the Valentine’s Day hype as I thought.
Anyway, this Dairy-Free Chocolate Bark recipe is customizable, easy to follow and the result is a great alternative to all the store bought candies that you’ll see on display this week. Do yourself (your health and your wallet) a favour and make it ASAP.
- 2 cups dairy-free semi-sweet chocolate chips
- 1 tbsp dried cranberries
- 1 tbsp unsweetened shredded coconut
- 1 tbsp pecan pieces
- 1 tbsp dried goji berries
- 2 tbsp heart shaped (or other) sprinkles
- Line a rimmed baking sheet with parchment paper and set aside
- Place chocolate in a microwave safe bowl and microwave for 1 minute then stir
- Continue to microwave chocolate for 25 second intervals, stirring in between, until fully melted
- Pour melted chocolate onto baking sheet and spread into an even layer using a rubber spatula
- Top with desired toppings and allow to cool at room temperature for about 15 minutes
- Cover with foil or cling wrap and refrigerate until the chocolate has set (about 30 minutes)
- Cut bark into pieces using a sharp knife or pizza cutter
- Store in refrigerator in an air tight container for up to 4 days
What about you?
Are you a Valentine’s Day chocolates lover? What’s your favourite? Have you ever made chocolate bark? What’s your favourite chocolate bark recipe?
Share in the comments below!
More Valentine’s Day/Chocolatey Desserts:
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