Easy Nut-Free and Vegan Bark Snacks
These easy snacks are perfect for school lunches, avoiding top allergens. Plus, they’re customizable to get exactly the flavour you crave and kids love them!
Equipment
- Parchment paper recommended
- Food processor recommended
Ingredients
Base
- ½ cup vegan dark chocolate OR vegan chocolate chips melted
- 2 tbsp sunflower seed butter
- 1 tbsp coconut oil melted
- 3 deglet dates
Optional Add-Ins for Flavour
- Dried Cranberries
- Dried strawberries chopped
- Dried raspberries chopped
- Sprinkles
- ***Nut Allergen*** Chopped Peanuts, Cashews Use only if not concerned about being nut free
- Coconut Flakes unsweeted
- 2 tbsp Fruit Jam
- 2 tbsp vegan Caramel
Instructions
- Add all Base ingredients into a food processor (recommended) and pulse, or mix by hand, until well incorporated and smooth.
- Line a baking sheet with parchment paper. If you are adding other add-ins, transfer your Base ingredients into a medium bowl and stir in your add-ins. Then, with a spatula, scoop out the mixture and spread a thin layer across the parchment paper (approx 1/8" to 1/4" thick).
- Let sit to harden in the fridge, usually about 30 minutes. You can either slice into pieces with a knife or break off chunks by hand. Recipe makes approximately 6" x6" of chocolate bark. Best stored in the fridge for up to a week.
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