Desserts

December 14, 2020

Vegan Cranberry Crunch Bark

Vegan Cranberry Crunch Bark is a healthier, holiday-themed version of a crunch bar. It's a great gift or a festive snack.

Vegan Cranberry Crunch Bark

One of my favorite things about cooking is cooking for other people. It's so fun to create delicious food that friends and family can enjoy.

Food can be cooked from the heart, which makes it an extra special gift, especially around the holidays. And the fun, festive winter flavors make all holiday foods taste that much better.

Let's be real: cranberry crunch bars > plain crunch bars. Add a touch of orange juice and zest, and WOW you've got yourself a delicious, holiday-themed chocolate bar. Let's jump in!

Ingredient Notes

This Vegan Cranberry Crunch Bars recipe only has four ingredients!

  • Vegan Dark Chocolate: You have a couple chocolate options. If you want a truly sugar-free crunch bark, you should select a 100% cacao bar. But in my experience, chocolate with such a high percent cacao is SO bitter. When I choose to indulge in treats like this Vegan Cranberry Crunch Bark, I pick a vegan chocolate that is slightly sweetened. I like Enjoy Life or Hu.
  • Puffed Grain: You also have a few options for your grain. For a larger crunch use something like puffed rice or millet. I prefer puffed millet, since store-bought puffed rice usually has added ingredients. For a smaller crunch use puffed amaranth. Amaranth is significantly smaller than rice or millet, but still gives that crunch bar texture. You can buy any one of these grains online.
  • Minced Cranberries: Fresh cranberries are in season in the fall and winter, so it's the perfect time to grab some and use in this recipe.
  • Orange Zest: zest of a regular or blood orange is great. If you don't have a grater, slice off the skin of the orange and then mince it into fine pieces.

Vegan Cranberry Crunch Bark Ingredients

How to make Vegan Cranberry Crunch Bark

Step 1. Line a container or baking pan with parchment paper.

Step 2. In a microwave-safe dish, heat the chocolate on 50% power. Stir every 30-60 seconds to avoid burning the chocolate.

Step 3. When the chocolate is melted, stir in the puffed grain, cranberries, and orange zest.

Step 4. Pour the chocolate mixture into the parchment-lined container. Smooth out the top of the chocolate to create an even layer.

Step 5. Refrigerate for at least one hour, until the chocolate is hardened. Break into chunks and enjoy!

Vegan Cranberry Crunch Bark

Preparation and Storage

Preparation: This bark doesn't require much work, so there isn't a lot you can prep. If you want to mince the cranberries and zest the orange ahead of time, you definitely can.

Storage: Since this Vegan Cranberry Crunch Bark has fresh fruit, it's best practice to store it in the fridge. This will prevent the cranberries and orange from going bad.

If you plan to eat all of the bark within a few days, you can store it at room temperature. Just watch for melting!

Recipe Prayer

Thank you God for seasonal foods that help us lean in to the true meaning of the holidays. Amen.

Vegan Cranberry Crunch Bark

Related Recipes

Looking for other holiday dessert recipes? Check out some of my favorites:

Tried this recipe?

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Vegan Cranberry Crunch Bark

Vegan Cranberry Crunch Bark is a healthier, holiday-themed version of a crunch bar. It's a great gift or a festive snack.

Author:

Elizabeth

Serves:

6

Prep:

65

min

cook:

0

min

total:

65

min

Ingredients

  • 8 Ounces Vegan Dark Chocolate
  • 1 Cup Puffed Millet or Puffed Rice or Puffed Amaranth
  • 1/4 Cup + 2 Tablespoons Minced Cranberries
  • 1 Teaspoon Orange Zest

Instructions

  1. Line a container or baking pan with parchment paper.
  2. In a microwave-safe dish, heat the chocolate on 50% power. Stir every 30-60 seconds to avoid burning the chocolate.
  3. When the chocolate is melted, stir in the puffed grain, cranberries, and orange zest.
  4. Pour the chocolate mixture into the parchment-lined container. Smooth out the top of the chocolate to create an even layer.
  5. Refrigerate for at least one hour, until the chocolate is hardened. Break into chunks and enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography