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Thanksgiving Day chocolate bark
Is chocolate really a traditional part of Thanksgiving? I guess the more important question is, Do I really care?
I made a version of this
chocolate bark for last year’s Thanksgiving celebration and it was
devoured by a pack of hungry vegans in moments. Chocolate bark is
shockingly easy to make, decadent and makes a great canvas for so many
different texture and flavor add-ins you can tailor to what you are
seeking. For this bark, I wanted to contribute familiar flavors of the
season: cranberries (as in cranberry sauce), pecans and marshmallows
(as in sweet potato casserole). The chewy tartness of the dried
cranberries is a great complement to the crunchy, naturally sweet
pecans; marshmallows are fun any time of year and the chocolate pulls
it all together lusciously. Give it a try this Thanksgiving.
1 cup toasted, pecan halves, reserving 2 tablespoons for topping
1/4 t. salt
1 lb. vegan, Fair Trade chocolate chips, reserving 2 oz.
1 T. coconut oil
2 t. pure vanilla extract
2/3 cup dried cranberries
1 cup vegan mini-marshmallows (like Dandies) or 1 cup regular vegan marshmallows, cut in half
Preheat oven to 325 degrees. Place the pecan halves
on a pie plate with a light sprinkling of salt and let bake for 6 - 8
minutes. Remove and you’re done with the oven now.
Place parchment paper on a cookie sheet.
Heat a couple of inches of water into a simmer in a pot on the oven.
In a larger bowl, place the chocolate chips (reserving approximately
two oz.) and coconut oil, stirring with a rubber spatula or wooden
spoon until melted. Remove the bowl from the simmering pot, add the
remaining chocolate chips, and stir to combine. Put the bowl back onto
the pot and stir together until entirely melted, and then remove. Keep
the water at a simmer, and be very careful to not get any water or
steam into the chocolate or it can “seize.”
Add all the dried cranberries and the toasted pecan halves, except for
the remaining two tablespoons. Stir together until mixed well. Pour
onto the prepared cookie sheet, spreading until flat.
On the top, intersperse the marshmallows and remaining pecan halves until pretty. Refrigerate until solid and enjoy!
2013, 2014, Vegan Street