Easy chocolate bark made with decadent dairy-free dark chocolate and packed with maple-roasted nuts and quinoa. Oil-free, gluten-free, and vegan! A healthy, wholesome, and crunchy snack made with only 5 ingredients.
There is a time and place for sugar in a WFPB diet and that place is dessert. And, yes, it should be enjoyed SPARINGLY!
So, if it’s going to only be occassionally, for me it’s going to be chocolate. I’ve put chocolate in everything from pancakes to gravy. YES, chocolate gravy. But, I have to say this easy dairy free chocolate bark is near perfect. It’s FREAKING AMAZING!
This was inspired by my chocolate covered bananas. It’s same concept but no bananas. I know people serve this stuff up at Christmas but that’s such a waste because it’s awesome and stupid easy to make.
Are you ready for you chocolate and nut dreams? Let’s do it!
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Vegan chocolate bark ingredients
If you’re looking for a simple and delicious vegan dessert, you can’t go wrong with chocolate bark! This easy-to-make treat is perfect for any occasion and can be customized with your favorite toppings.
- vegan chocolate chips or chocolate chunks
- raw cashews
- raw walnuts
- quinoa (uncooked)
- maple syrup
See the recipe card down below for exact quantities and detailed instructions.
How to make vegan chocolate bark
Melted chocolate, your favorite nuts, a little quinoa for some extra protein, and maple syrup for some sweetness are all you need to make this delicious vegan chocolate bark. Here’s how to make vegan chocolate bark that’s sure to please:
Place the nuts and quinoa in a mixing bowl and toss with the maple syrup.
Transfer the mixture to a baking sheet lined with parchment paper.
Place into an oven at 350˚F for 10 minutes. Remove and let cool while you melt the chocolate.
Stir the roasted nuts and quinoa in with the melted chocolate; pour the mixture on a baking sheet lined with parchment; and, place in the freezer for 30 minutes.
Hint: remove the chocolate bark from the freezer and let it set at room temperature for 10 minutes before breaking it up!
Dark Chocolate Bark Variations
It’s pretty limitless when it comes to toppings and add-ins. Here are a few suggestions for different texture and flavor variations:
- Nuts: almonds, chopped pecans, peanuts
- Dried fruit: dried cranberries, cherries, goji berries, blueberries, raisins, or even prunes
- Seeds: pumpkin seeds and sunflower seeds
- Flavor and texture: vanilla, peppermint extract (taste like candy canes in the chocolate), sprinkle with coarse sea salt before freezing, unsweetened coconut shreds, drizzle with peanut butter, crushed-up pretzels
See this spicy version of this recipe on my website! (placeholder for in-content link)
Recommeded tools for making vegan chocoalte bark
Equipment can have a big impact on how a recipe turns out. When it comes to melting chocolate a double boiler is my favorite method. It’s harder to burn the chocolate. But, a microwave works as well.
Here are the essential pieces of equipment that make this dark chocolate bark a breeze:
- double boiler
- baking sheet
- parchment paper
- spatula
- walnuts
- cashews
- glass mixing bowls
How do I store vegan chocolate bark?
Store the vegan chocolate bark in an airtight container at room temperature, refrigerator, or freezer for up to 1 month.
Top tip
- A good chocolate of 70% or more will yield the best results. But, the flavor will be much more intense.
- Use your hands to break up the roasted nuts and quinoa before adding to the melted chocolate.
FAQs
A double boiler is my favorite, but you can also use the microwave. Place the chocolate in a microwave-safe bowl and microwave in 30-second increments. Stirring between each burst will help it melt.
A good chocolate that is at least 70% is best. But, dairy-free dark chocolate chips work just as well.
Yes, but it all depends on the chocolate so read the ingredients. Remember, the fewer the ingredients the better. HINT: most dark chocolate is vegan, but again, read the label.
Check out the Your Definitive Guide to Vegan Chocolate from PETA.
More vegan chocolate recipes
Looking for other recipes like this? Try these:
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PrintEasy Chocolate Bark (Oil-free, GF)
Easy chocolate bark made with decadent dairy-free dark chocolate and packed with maple-roasted nuts and quinoa. Oil-free, gluten-free, and vegan! A healthy, wholesome, and crunchy snack made with only 5 ingredients.
- Prep Time: 5 minutes
- Freezer: 30 minutes
- Total Time: 35 minutes
- Yield: 25–30 pieces 1x
- Category: Vegan Dessert Recipes
- Method: Freezer
- Cuisine: American
- Diet: Vegan
Ingredients
- 8 ounces of dair-free dark chocolate
- ½ cup raw cashews
- ½ cup raw walnuts
- ¼ cup quinoa (uncooked)
- 2 tablespoons of maple syrup
Instructions
- Preheat your oven to 350˚F and line a baking sheet with parchment paper.
- In a mixing bowl add the nuts, quinoa, and maple syrup and stir until well combined. Spread the mixture onto the prepared baking sheet and bake for 10 minutes. Remove the baking sheet from the oven and let the nuts rest for 10 minutes while you prepare the chocolate.
- In a double boiler, melt the chocolate chips over low heat. Stir frequently to ensure the chocolate doesn’t burn.
- Once the chocolate is fully melted, remove it from the heat and stir in the roasted nuts and quinoa. Pour the chocolate mixture onto the prepared baking sheet and use a spatula to spread it evenly.
- Sprinkle any desired toppings (nuts, seeds, dried fruit, coconut, sea salt) on top of the chocolate, pressing them gently into the chocolate.
- Place the baking sheet in the freezer for at least 30 minutes, or until the chocolate has fully hardened.
- Once the chocolate is hardened, break the bark into small pieces and enjoy.
Notes
Store the vegan chocolate bark in an airtight container at room temperature, refrigerator, or freezer for up to 1 month.
A good chocolate of 70% or more will yield the best results. But, the flavor will be much more intense.
Nutrition
- Serving Size: 1 piece
- Calories: 167
- Sugar: 7.2 g
- Sodium: 0.8 mg
- Fat: 13 g
- Trans Fat:
- Carbohydrates: 12 g
- Fiber: 1.8 g
- Protein: 3.3 g
- Cholesterol: 0 mg
Love the bark. I added a drop of peppermint oil! Absolutely decadent!!!❤️❤️❤️
Love love the Bark. I added a drop of pure peppermint oil. Absolutely decadent!! ❤️❤️❤️❤️❤️❤️❤️❤️❤️
I have always understood that rinsing is required for quinoa to remove bitterness. This recipe says nothing about rinsing. Just want to be clear before I make the recipe. TIA
I didn’t rinse, but you could if you wanted.
Any chance you think this would harden up in the fridge vs the freezer? Maybe if I leave it a bit longer? I’ve tried every baking sheet I own but none fit in my stupidly small (skinny) freezer.
The fridge should work.
Thanks Shane! Since it doesn’t take up the entire pan I slid the parchment to a plate and was able to stick it in the freezer. Biggest issue I had with this recipe was not eating it all when I was breaking it apart to store it! This is DELICIOUS! Simple, chocolatey and crunchy. I added pumpkin seeds and coarse sea salt. Included some pecans in the roasting. Will have to make a double batch next time! Thanks for a great recipe!
Great, Lauren! Glad it worked out and you enjoyed it.
Easy chocolate bark made with decadent dairy-free dark chocolate and packed with maple-roasted nuts and quinoa. Oil-free, gluten-free, and vegan! A healthy, wholesome, and crunchy snack made with only 5 ingredients.