Fa la la la la la la… Bakers, it’s that time of year again! Get ready for the month that sees plenty of baking, cooking and eating. Buy those stretchy pants (they’ll be needed from all the food that’s eaten) and stuff those stockings full of gifts.
But first, let’s make some food (YAY!). A simple one to kick the festive season off, Vegan Christmas Chocolate Bark 2 Ways. Yep, that’s right, 2 ways! And both absolutely delicious!
Every year, my family buys copious amounts of chocolate covered almonds and sultanas to share. So this year, I decided to make my own so I can join in with the eating. A sultana and roasted almond bark and a roasted hazelnut and cranberry bark. 2 ways, both simple. Merry Christmas and let the eating begin!
To make the chocolate, I used my standard chocolate recipe, however I mixed it up a bit and created a deeper flavour and creamier texture by using a little cacao butter. You only need a little as the flavour is quite intense and overpowering but it helps to create the smooth melting texture that chocolate is known to have.
To make life a lot easier (and less clean up), I used the same baking tin for both ways of this Vegan Christmas Chocolate Bark. One half was sprinkled with the almonds and sultana mix and the other half was the hazelnut and cranberry mix. When you go to cut it, you can see where the half way line is because the two nuts look very different to each other.
- Almond Bark
- - ¼ cup (40g) almonds
- - 2 tablespoons (20g) sultanas
- Hazelnut Bark
- - ¼ cup (40g) roasted, skinned hazelnuts
- - 2 tablespoons (20g) dried cranberries
- - ½ cup (100g) coconut oil
- - 1 tablespoon (15g) cacao butter
- - ½ cup (55g) cacao powder
- - ¼ cup (85mL) maple syrup
- - pinch salt
- Preheat the oven to 180°C / 355°F and line a baking tray with grease proof paper.
- Roast the almonds by spreading them over the tray and cooking them in the preheated oven for 8 minutes. Remove from the oven and leave to cool completely.
- To make the bark, line an 18cm x 28cm cooking tin with greaseproof paper.
- On one half of the tin, sprinkle the roasted almonds and sultanas. On the other half sprinkle the roasted hazelnuts and dried cranberries.
- Make the chocolate by melting the coconut oil, cacao butter and cacao powder in a double boiler. Stir through the maple syrup and salt. Carefully pour the chocolate mixture over the nuts. Freeze for 1 hour, until set.
Store covered in the freezer for up to 3 months.