VM Vegan Desserts Lukas Breucha VM Vegan Desserts Lukas Breucha

APRICOT PISTACHIO CHOCOLATE BARK

APRICOT PISTACHIO CHOCOLATE BARK

SERVES 10 TO 12 PORTIONS

  • 2 1/2 cups vegan dark chocolate chunks (or chips; soy-free if necessary)
  • 2 tsp. coconut oil
  • 1/3cup roughly chopped pistachios
  • Heaping 1/2 cup chopped dried apricots
  • Flaked sea salt
  • NUTRITIONAL VALUES

    Calories: 64kcal
    Fat: 1.9g (1.1g S.Fat)
    Carbs: 11.9g
    Protein: 1.9g
    Sugar: 6.4g
    Sodium: 69mg

    METHOD

    Use parchment paper or a silicone baking mat to line a baking sheet. If possible, use binder clips to secure the paper's edges to the sheet's rim. This will keep it in place while you spread the chocolate.

    Melt the chocolate and coconut oil in a double boiler or a heatproof bowl on top of a pot of boiling water until smooth, stirring frequently.

    Pour the chocolate onto the prepared baking sheet and spread it with a silicone spatula until it's about 1/4 inch (6 mm) thick. Sprinkle the pistachios and apricots on top, followed by the salt. Refrigerate for 1 hour, or until thoroughly chilled.

    Break the bark into small pieces and store them in cellophane bags tied with string or in a cute box. Keep it in a cool, dry place.
    VARIATIONS

    Of course, you can experiment with different dried fruits and/or nuts in this bark. Simply use the same amounts as listed and you'll be fine.

    Use shelled sunflower seeds or pepitas instead of nuts for a nut-free alternative (pumpkin seeds).
    RECIPE NOTES

    To make this bark truly stand out, use high-quality, cacao-rich chocolate.
    Read More

    Follow us on Instagram and never miss a new recipe!

    What we’re cooking with.

    All recipes from the Vegan Manager

    Operations Insider - the home of the Vegan Manager

    Ad

    When we cook we are listening to the Blinkist* summaries - because it’s simply the best and you learn while having fun cooking.

    * = Affiliate Link