This easy Raspberry Triple 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, sweet white chocolate and raspberry chocolate swirls, topped with vibrant and tangy freeze dried raspberries.
This pretty chocolate bark uses 4 simple ingredients and takes just 15 minutes to make (plus an hour to set in the fridge). Blanched almonds are stirred into melted dark chocolate to give a rich base with a bit of crunch. Vegan white chocolate is then 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.
The bark is finished off with a generous sprinkling of whole freeze dried raspberries before being set in the fridge and broken up into shards of sweet, rich and fruity Raspberry Triple Chocolate Bark.
Why you’ll love this Raspberry Triple Chocolate Bark
4 simple ingredients. This chocolate bark is made with 70% dark chocolate, vegan white chocolate, freeze dried raspberries and blanched almonds – that’s it!
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.
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 bark is a fab 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 Triple Chocolate Bark
Gather together your ingredients. Grind some of the freeze dried raspberries into a powder and leave around 2 tbsp whole. Break the chocolate up into pieces and roughly chop the blanched almonds.
Melt the dark chocolate in a bowl over a saucepan of simmering water and then pour it into a lined brownie tin.
Sprinkle over the chopped blanched almonds and then stir them in.
Melt the white chocolate and pour half of it into the brownie tin. Add the raspberry powder to the other half of the melted white chocolate and stir it together to make a raspberry chocolate.
Add the raspberry chocolate to the brownie tin. Lightly swirl the three chocolates together to form a pattern (don’t over mix).
Sprinkle the whole freeze dried raspberries on top. Refrigerate until set and then break into shards.
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.
The fruit: Raspberries are great in this recipe because they’re nice and tangy which offsets well against the rich dark chocolate and the sweet white chocolate. However, if you don’t like raspberries then you can substitute for freeze dried strawberries instead, although the 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 nuts for a different hard nut such as macadamia or cashew, these should also work well. I’d avoid a softer nut such as walnut or pecan because these will not add as much crunch. If you cannot eat nuts you can omit them altogether.
Storing: This chocolate bark is best stored in the fridge 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.
Can I use a different sized tin? Yes you can use a smaller one (e.g. 20cm x 20cm square) but the chocolate will be slightly thicker. I would not recommend using a larger tin without increasing the recipe otherwise the shards of chocolate may be too thin.
Can I melt the chocolate in the microwave rather than using a Bain Marie? We prefer to use a Bain Marie as 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.
Can I use fresh raspberries? We have tested this recipe with fresh raspberries and yes you absolutely can but the chocolate will have a shorter shelf life (ideally eaten within 1-2 days). Freeze dried raspberries tend to have a much 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? Yes, 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, the result will be a slightly sweeter chocolate bark.
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Loved this Raspberry Triple Chocolate Bark? Here are some more delicious vegan sweet treats to try
These cute Gingerbread Bear Cookies are beautifully spiced with a moreish soft and chewy texture. They’re quick and easy to make and fun to decorate. A perfect winter treat to make with kids.
These Fudgy Vegan Chocolate Brownies are easy to make and have a fudgy, deliciously rich centre that is sprinkled throughout with dark chocolate chips.
This Sticky Date Cake is a joy to make and even better to eat! The lightly spiced vegan sponge is packed full of juicy, sticky medjool dates along with a sprinkling of pecans.
These soft and squishy BAKED Carrot Cake Doughnuts are chock full of lots of yummy ingredients including juicy sultanas, crunchy pecan pieces, desiccated coconut and zingy orange zest.
I hope you LOVE this recipe for Raspberry Triple 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 Triple Chocolate Bark Recipe:
Raspberry Triple Chocolate Bark
- 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)
- 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.