Indulge in this delightful, plant-based twist on the classic rocky road. With a rich chocolate base, crunchy nuts, chewy dried fruits, and fluffy marshmallows, this vegan rocky road bark is sure to satisfy your sweet tooth while challenging traditional dessert norms.
Ingredients
- 1 cup dairy-free dark chocolate chips
- 1/4 cup coconut oil
- 1/2 cup raw almonds, chopped
- 1/2 cup walnuts, chopped
- 1/2 cup dried cherries or cranberries
- 1/2 cup vegan mini marshmallows
- 1/4 teaspoon sea salt
- 1 tablespoon maple syrup (optional, for extra sweetness)
Instructions
Start by preparing your workspace. Line a baking sheet with parchment paper and set it aside.
In a medium saucepan, combine the dairy-free dark chocolate chips and coconut oil over low heat. Stir continuously until the chocolate is melted and the mixture is smooth. If you prefer a sweeter bark, add in the maple syrup and mix well.
Once melted, remove the saucepan from heat. Stir in the chopped almonds, walnuts, dried cherries or cranberries, and sea salt until everything is well coated with the chocolate mixture.
Gently fold in the vegan mini marshmallows, ensuring they are evenly distributed without breaking them down too much.
Pour the chocolate mixture onto the prepared baking sheet, spreading it out evenly with a spatula. You can make it as thick or thin as you like, but aim for about 1/2 inch thickness for optimal texture.
Place the baking sheet in the refrigerator for about 1-2 hours, or until the bark has completely set and is firm to the touch.
Once set, remove the bark from the refrigerator and break it into pieces or cut it into squares. Store your decadent vegan rocky road bark in an airtight container in the refrigerator for up to two weeks (if it lasts that long!).
Enjoy this delightful treat as a snack, dessert, or share it with friends for a sweet surprise!