This easy Raspberry Chocolate Bark is fab for bringing to parties this holiday season or giving as a homemade gift. It’s as pretty as a picture and tastes just as good with rich dark chocolate, crunchy almonds, sweet white chocolate and raspberry chocolate swirls, and topped with tangy freeze dried raspberries.
Using 4 simple ingredients, this pretty Raspberry Chocolate Bark takes just 15 minutes to make (plus a little setting time). Blanched almonds are stirred into melted dark chocolate to give a rich base with a bit of crunch. Vegan white chocolate is melted and drizzled on top to form a pretty pattern, along with melted white chocolate flavoured and coloured pink with tangy freeze-dried raspberry powder.
This dark and white chocolate bark is finished off with a generous sprinkling of whole freeze-dried raspberries before being set in the fridge and then broken up into shards of fruity raspberry dark chocolate bark.
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Why you’ll love this easy Chocolate Raspberry Bark recipe
4 simple ingredients. This vegan chocolate bark is made with 70% dark chocolate, vegan white chocolate, freeze dried raspberries and blanched almonds – that’s it! It makes a simple and delicious Valentine’s Day gift for chocolate lovers.
It’s rich, sweet and fruity. The rich dark chocolate pairs perfectly with the sweet white chocolate. The tangy freeze-dried raspberries pack a flavour punch that gives this treat a fruity vibe that’s not too sweet. Minimal ingredients but a treat that is filled with sweet, rich and tangy flavours!
Easy and quick to make. If you’re looking for a quick and easy gift or something to take along to a Christmas party, this dark chocolate bark is a great option. It takes just 15 minutes to make and an hour to set in the fridge and is a pretty and vibrant treat.
How to make this Raspberry Chocolate Bark
Gather together your ingredients. Line a 27cm x 20cm (10.5″ x 8″) brownie pan with parchment paper.
Grind some of the freeze dried raspberries into a powder and leave around 2 tbsp of the raspberries whole.
Break the chocolate up into pieces and roughly chop the blanched almonds.
Create a ‘double boiler’ or ‘bain-marie’ by adding an inch or two of water to a saucepan and placing a heat-safe bowl on top. Bring the water to a gentle simmer over medium heat and make sure that the bottom of the bowl is not touching the water (otherwise it’ll get too hot).
Add the dark chocolate into the bowl and let it melt. Once it has melted, pour the chocolate into the lined brownie pan.
Sprinkle the chopped blanched almonds over the melted chocolate and then stir them through.
Melt the white chocolate and pour half of it into the brownie tin on top of the dark chocolate mixture.
Add the raspberry powder to the other half of the melted white chocolate and stir it together to make raspberry chocolate.
Add the raspberry chocolate to the brownie tin. Lightly swirl the three chocolates together to form a pattern (just a little bit, don’t over mix).
Sprinkle the whole freeze dried raspberries on top of the bark. Refrigerate the homemade chocolate bark until set and then break it into shards.
Top tips
- Halving or doubling the recipe: This recipe can easily be halved or doubled. If you halve the recipe to make a smaller portion you’ll need to use a smaller tray. If you double the recipe to make a larger portion then use a larger tray.
- Substitute ingredients:
- The fruit: Raspberries are great in this recipe because they’re nice and tangy which gives a burst of flavor and offsets well against the rich chocolate. However, for those of you who are not raspberry lovers you can substitute for freeze dried strawberries instead, although the fruit flavour will likely not be as intense.
- The base chocolate: If you prefer milk chocolate to dark chocolate you can easily swap this out and it’ll be just as delicious (albeit slightly sweeter overall).
- The nuts: Feel free to swap out the almonds for a different hard nut such as macadamia nuts or cashew, these should also work well. Softer nuts such as walnut or pecan will not add as much crunch. If you cannot eat nuts you can omit them altogether.
- Additions: You could try adding coconut flakes, pumpkin seeds, peanut butter or other freeze-dried fruit to your chocolate bark if you fancy it!
- Storing: This chocolate bark is best stored in the fridge in an airtight container and will keep for 3-5 days. It can be eaten cold straight from the fridge or brought to room temperature before eating if you prefer.
FAQs
Can I use a different sized tin?
Yes you can use a smaller tin (e.g. 20cm x 20cm square) but the chocolate will be slightly thicker. To keep nice chunky shards of triple chocolate bark, we would not recommend using a larger tin or baking sheet without increasing the recipe (unless you specifically want thinner shards).
Can I melt the chocolate in the microwave rather than using a Bain Marie?
We prefer to use a Bain Marie because you can keep a closer eye on the chocolate as it melts, however yes you can melt the chocolate in a microwave if you prefer. Add the chocolate to a microwave safe bowl and microwave it in 30 second intervals, stirring in between each interval until it has fully melted and is glossy. Be careful not to microwave it for too long as this can ruin the texture of the chocolate.
Can I use fresh raspberries?
We have tested this recipe with fresh raspberries and yes, you can use fresh fruit but the chocolate will have a shorter shelf life (ideally eaten within 1-2 days). Freeze dried raspberries tend to have a more intense flavour too so we recommend using freeze dried over fresh if you have them.
Can I use a different nut or omit them altogether?
This vegan almond bark is delicious as is but you can use other nut varieties. We recommend macadamia or cashew nuts as an alternative to blanched almonds to add crunch. You can omit the nuts if you prefer.
Can I use milk chocolate rather than dark?
Yes, feel free to use your favourite type of chocolate to create milk or white chocolate raspberry bark. The final product will be a sweeter chocolate bark compared to the original recipe.
Loved this Raspberry Chocolate Bark? Here are some more delicious vegan chocolate recipes to try
- This 5 Ingredient Chocolate Orange Fudge is prepped in just 5 minutes for a festive vegan treat. There are no complicated steps and no special equipment; this perfect silky smooth fudge is a breeze to make.
- These Fudgy Vegan Chocolate Brownies are easy to make and have a fudgy, deliciously rich centre that is sprinkled throughout with dark chocolate chips.
- One of our favourites! These Cranberry White Chocolate Cookies are deliciously sweet with a thick, soft and chewy centre with a lightly crisp exterior. They’re the perfect treat for the holiday season.
- The Ultimate Vegan Chocolate Cake is a reader favourite – wonderfully moist, rich and decadent and frosted in a velvety chocolate fudge buttercream.
I hope you LOVE this recipe for Raspberry Chocolate Bark! Share this recipe with someone you think will enjoy it and don’t forget to tag @aveganvisit on social media when you try out the recipe – I absolutely love seeing your re-creations! Enjoy 🙂 x
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The Raspberry Chocolate Bark Recipe:
Raspberry Chocolate Bark With Almonds (Easy Recipe)
Ingredients
- 300 g 70% vegan dark chocolate (broken up into pieces)
- 40 g blanched almonds (roughly chopped into halves)
- 150 g vegan white chocolate (broken up into pieces)
- 2 tbsp freeze dried raspberries (ground into a powder)
- 2 tbsp freeze dried raspberries (whole)
Instructions
- Line a 27cm x 20cm (10” x 8”) brownie pan with non-stick parchment paper.
- Place a small saucepan of water on the hob with a heat proof bowl set over the top (without the base of the bowl touching the water) to create a ‘bain-marie’. Add the dark chocolate to the bowl and bring the water to a gentle simmer underneath.300 g 70% vegan dark chocolate
- Stir the chocolate until it has melted and then remove it from the heat and pour the melted dark chocolate into the lined brownie pan. Smooth it out so that it covers the base of the pan.
- Stir the almond pieces into the melted dark chocolate.40 g blanched almonds
- Place a clean bowl on top of the saucepan of water and add the white chocolate to the bowl. Bring the saucepan of water to a gentle simmer. Stir the white chocolate until it has melted and then remove it from the heat.150 g vegan white chocolate
- Drizzle half of the melted white chocolate on top of the dark chocolate (it doesn’t need to be in a neat pattern just try and disperse it evenly - i.e. not in one big blob).
- Stir the raspberry powder into the remaining melted white chocolate in the bowl to create a raspberry white chocolate. Drizzle this on top of the dark chocolate too.2 tbsp freeze dried raspberries
- Use the tip of a teaspoon to swirl the white and raspberry chocolate around a little to create a pretty pattern (not too much, you don’t want to mix everything together).
- Sprinkle the whole freeze dried raspberries on top.2 tbsp freeze dried raspberries
- Place the brownie pan in the fridge for around an hour to set.
- Once the chocolate has set, break it up into pieces.
- Store the chocolate bark in the fridge.
Notes
Nutrition
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
