Christmas Chocolate Bark Recipe ~ Vegan

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Vegan Christmas chocolate bark recipe from scratch, made with raw cacao, coconut oil, cacao powder and vanilla. Featuring both dark and white chocolate and sprinkled with pretty little cranberries all over the top. Turns out chocolate and cranberries really are match made in heaven.

Can vegans eat chocolate bark ? 

Yes, I am asked that a lot. Actually friends, we can have the best kind of chocolate: 
Dark & White
Gluten Free
No Chemicals. 

So today I want to show you how to make the best, organic and vegan friendly chocolate bark. There are instructions below for both the dark and white bark from scratch. 

I made made mine Christmasy colors: red, white and green. As always feel free to get creative with other topping.


Vegan Christmas Chocolate Bark Variations

  • candied walnuts, pistachio, almonds or macademias
  • crushed peppermint candy
  • dried cherries or apricots 
  • pretzels & salted caramel sauce
  • candied ginger or orange peel
  • peanut butter swirls
  • crushes Oreo cookies
  • toasted coconut
  • dried rose petals if you feel like getting a little romantic 😉

Easy Vegan White Chocolate Bark with Cranberries


How to Store Chocolate Bark

Once the chocolate bark is completely set and you cut it into pieces it is best stored in a sealed glass container and kept in the freezer until needed. Alternatively it can be stored in the refrigerator for a few days but since it is made completely from scratch i love how it keeps in the freezer the best. 

As always, If you make this recipe please come back here to rate it and tag us with #VeggieSociety on Instagram.

5 from 1 vote

Easy Vegan Chocolate Bark Recipe

Easy vegan chocolate bark recipe made with raw cacao, coconut oil, cacao powder and vanilla. 
Print Recipe
Prep Time:15 minutes
Cook Time:10 minutes
Chill time:50 minutes
Total Time:25 minutes



  • Prepare a double boiler with 2 inches of water in the bottom saucepan. Bring to a simmer.
  • Add the cacao butter to the top bowl and allow it to melt completely. Whisk in the coconut oil until combined well. Turn off the flame.
  • Sift in the powdered sugar and keep whisking vigorously until combined and smooth. Add the vanilla extract and whisk again.
  • Carefully transfer 1/3 of the white chocolate mixture to a cup and place in the freezer to thicken up for 10 minutes. 
  • Meanwhile sift the cacao powder in the remaining white chocolate mix and whisk well until smooth. Add more cacao powder to your liking. 
  • Line a small shallow rimmed baking sheet with parchment paper. Pour the dark chocolate and spread evenly. Place the tray in the freezer for 10 minutes to set.
  • Remove the dark chocolate from the freezer and drizzle it over the top with the reserved white chocolate. Use a spatula to help spread it across the top.
  • Sprinkle the top with the cranberries, mint leaves and cacao nibs. Place back into the freezer for about 45 minutes to 1 hour until fully solid.
  • Use a sharp knife to cut the bark into chunks, place in a sealed glass container and keep in the freezer until needed. You could also store it in the refrigerator for a few days. 


Calories: 295kcal | Carbohydrates: 20g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Sodium: 7mg | Potassium: 54mg | Fiber: 4g | Sugar: 14g | Vitamin A: 15IU | Vitamin C: 0.5mg | Calcium: 11mg | Iron: 1.1mg
Course: Dessert
Cuisine: Italian
Keyword: Vegan Chocolate Bark
Servings: 12 people
Calories: 295kcal
Author: Florentina

Go Vegan:

Pumpkin Carrot Cake
Coconut Date Balls
vegan salted caramel sauce
Vegan Salted Caramel

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  1. I looked at the photos and I instantly wanted to eat this. So yes I made it and it was super tasty even in the summer heat.

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