Dried cranberries and almonds are surrounded by rich dark chocolate in this healthy dark chocolate cranberry bark.
Your chocolate cravings will be satisfied after just one bite of this cranberry almond dark chocolate bark. It's slightly sweet, rich, creamy, and ridiculously easy to make and it's a vegan chocolate!
Since we don't like super sugary desserts, I like to make them at home so I can use natural sweeteners as in this recipe and my recipe for almond nuggets in dark chocolate.
Why you will🤍this recipe
- It's a delicious sweet treat that's easy to make with only 5 ingredients!
- It's made with healthier ingredients and is naturally sweet!
Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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- Unsweetened cocoa powder
- Coconut oil
- Dried cranberries
- Chopped almonds
- Maple syrup
- Small saucepan
- Parchment paper
- Small-rimmed baking pan (8X6)
How to make Dark Chocolate Almond Bark
- Melt the coconut oil on top of the stove over low heat.
- Once the coconut oil has melted, stir in the cocoa powder and maple syrup.
- Turn the heat off to prevent the mixture from burning and continue stirring for a minute longer to ensure that all of the ingredients are incorporated.
- Pour the liquid chocolate mixture into a parchment-lined pan.
- Top the chocolate with cranberries and almonds
- Chill the chocolate in the refrigerator until the chocolate becomes solid (at least an hour).
Ingredient notes and substitutions
The complete list of ingredients to make this recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Coconut oil - This might add a slight coconut flavor to the chocolate, if you prefer less of a coconut flavor, use refined coconut oil.
Maple syrup - Adds a naturally sweet flavor to the bark. Look for real maple syrup and not pancake syrup which is made with corn syrup.
Maple syrup can be substituted with an equal amount of honey.
How to store dark chocolate bark
Dark chocolate made with coconut oil will not stay completely solid when it's stored at room temperature. For best results store dark chocolate bark in the refrigerator in an airtight container for up to a week.
Freeze dark chocolate almond bark for up to three months.
Enjoy dark chocolate bark as a snack or dessert. It also tastes great sprinkled on top of ice cream, or plain yogurt.
Dark chocolate cranberry bark is a popular and festive addition during the holiday season to add to a cookie tray with your favorite cookies.
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This recipe is so versatile! You can make it very plain with chocolate only or add any combination of ingredients. Get creative, and make your favorite chocolate bark recipe with the suggestions below.
Nuts - Pecans, walnuts, hazelnuts, pistachio nuts, cashews, peanuts, macadamia nuts, and coconut flakes
Dried fruit - Raisins, cherries, figs, dates, apricots, goji berries
Fresh fruit - Raspberries, cherries, strawberries, orange zest
Seeds - Pumpkin seeds, sesame seeds, sunflower seeds, quinoa, hemp seeds, pomegranate seeds
Other additions - sea salt, peppermint extract, almond extract, puffed rice, crumbled salty pretzels
- The melted coconut oil and chocolate will be thin, be sure to use enough parchment paper in the pan so that it comes ½ to halfway up the sides to avoid the liquid from seeping under the parchment paper.
- For a quicker chill, place the chocolate bark in the freezer for 30 minutes
Yes, you can. Place the coconut into a microwave-safe bowl. Heat it at 15-second intervals and stir after each. Once the coconut oil is melted, remove it from the microwave and add the cocoa powder and syrup and stir vigorously.
When it's not loaded with sugar, saturated fats, and other additives, dark chocolate is healthy. It's a great source of antioxidants and can help to reduce blood pressure, see more on Healthline.
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Click on serving size to scale this recipe
- ¾ cup [coconut oil]
- ¾ cup [dark cocao powder]
- 3 tablespoons [organic maple syrup]
- ½ cup [chopped almonds]
- ½ cup [organic dried cranberries]
- Line a small (8X6) pan with parchment paper making sure the paper comes ¼ of the way up the sides or coat the pan with coconut oil.
- Melt ¾ cup of coconut oil over medium to low heat
- Once the coconut oil has completely melted, stir in the coco powder powder and maple syrup
- Turn the heat off and continue stirring to ensure that all of the ingredients are mixed together
- Pour the mixture into the pan, gently stirring as you pour
- Sprinkle the top of the almonds and cranberries over top, the mixture will be watery and the nuts and fruit will sink into the chocolate.
- Place the bark in the fridge for at least an hour to allow chocolate to harden
- Store the bark in the fridge for up to 10 days
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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