This swirled chocolate bark is the perfect Valentine’s Day dessert! It requires just 3 simple ingredients, is ready in about 15 minutes,…
The post 3-Ingredient Swirled Chocolate Bark appeared first on Sweet Simple Vegan.
This swirled chocolate bark is the perfect Valentine’s Day dessert! It requires just 3 simple ingredients, is ready in about 15 minutes, and makes for a great gift or after dinner treat.
Chocolate and Valentine’s Day go hand in hand, and with the holiday quickly approaching, we just had to make sure we share with you an easy chocolate dessert in case you were looking for some ideas!
We actually put together a full 3-course Valentine’s Day meal and we made sure it was simple enough that anyone could make it– you can check out the video here. For the appetizer, we are made an easy vegan cheese fondue inspired by a recent meal at The Melting Pot, the main course was our broccoli rabe and vegan sausage pasta, and the dessert was this decadent swirled chocolate bark.
This bark requires just 3 simple ingredients and just about 15-minutes of your time! We used freeze fried raspberries as the topping, but you could really use whatever you would like! Here are a few ideas:
- Raw or roasted nuts or seeds
- Dried fruit
- Any other freeze dried fruit (such as strawberries or bananas)
- Candied ginger
- Flaky salt
To make such an ascetically dessert is intimidating, I know, but what if I told you that making this swirled chocolate bark is EASY?
Line a baking sheet with parchment paper or a silicone baking mat. Pour the melted semi sweet/dark chocolate onto the baking sheet (all in the middle) and then using a spatula, spread the chocolate evenly into a large rectangle, about 1/4 to 1/2-inches thick. Keep in mind that the chocolate won’t spread over the whole baking sheet.
Melt the white chocolate. Using a spoon, add the white chocolate on top of the semi sweet layer in stripes, either the vertically or horizontally.
Using a butter knife or a skewer, in the opposite direction of the stripes, drag through the surface of the chocolate to create the pattern, alternating the direction of the knife/skewer for each row. Continue through the whole surface.
Crush the freeze dried raspberries in your hands and sprinkle them over the bark. Add as little or as much as you would like. Add any additional toppings you are using here as well.
Set the baking sheet into the refrigerator for at least 10 minutes, or until solid. Remove the bark from the refrigerator and break it into about 12 pieces. Store in an airtight container in the refrigerator to avoid melting.
If you are in the mood for more Valentine’s Day desserts, here are some of our favorites:
- Vegan Cheesecake Brownies (Gluten-free)
- Classic Vegan Brownies
- Easy Vegan Apple Crisp (Gluten and Oil-Free)
- 3-Ingredient Date Shake (Vegan)
- No Bake Peanut Butter Cookies (3-Ingredients + Gluten-Free)
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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This swirled chocolate bark is the perfect Valentine’s Day dessert! It requires just 3 simple ingredients, is ready in about 15 minutes, and makes for a great gift or after dinner treat.
Ingredients
- 8 oz. vegan semi sweet or dark chocolate chips (or chopped chocolate)
- 4 oz. vegan white chocolate* (see notes)
- 2–4 tablespoons freeze dried raspberries, as desired* (see notes)
Other topping ideas:
- Raw or roasted nuts or seeds
- Dried fruit
- Freeze dried fruit (such as strawberries or bananas)
- Candied ginger
- Flaky salt
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Prepare the chocolate. Melt the semi sweet/dark chocolate in a microwave-safe bowl in 30-second increments, stirring after each one, until the chocolate is smooth. Alternately, you can melt it in a double boiler.
- Pour the chocolate onto the baking sheet (all in the middle) and then using a spatula, spread the chocolate evenly into a large rectangle, about 1/4 to 1/2-inches thick. Keep in mind that the chocolate won’t spread over the whole baking sheet (refer to photos in post).
- Melt the white chocolate. Using a spoon, add the white chocolate on top of the semi sweet in stripes, either the vertically or horizontally. Using a butter knife or a skewer, in the opposite direction of the stripes, drag through the surface of the chocolate to create the pattern, alternating the direction of the knife/skewer for each row. Continue through the whole surface. Refer to photos if you need help!
- Crush the freeze dried raspberries with your hands and sprinkle them over the bark. Add as little or as much as you would like. Add any additional toppings you are using here as well.
- Set the baking sheet into the refrigerator for at least 10 minutes, or until solid. Be sure that it is on a flat surface in the fridge.
- Remove the bark from the refrigerator and break it into about 12 pieces. Store in an airtight container in the refrigerator to avoid melting.
Notes
- This is the brand of vegan white chocolate that we used. Vegan white chocolate is just starting to become more widely available so if you cannot find it in stores, you can order this other brand online here.
- Freeze dried raspberries can be swapped for any other freeze dried fruit if you have a preference! Just be sure to use freeze dried. Fresh will spoil quickly and may even be a bit messy!
Keywords: Chocolate, raspberry, bark, 3-ingredient, dessert, valentine’s day
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The post 3-Ingredient Swirled Chocolate Bark appeared first on Sweet Simple Vegan.
