Ginger Coconut Chocolate Bark

You only need 5 ingredients to make this incredible Vegan and Dairy-free Ginger Coconut Chocolate Bark. It’s quick, easy and made with both semi-sweet and bittersweet chocolate for the perfect balance of sweetness, texture and creaminess!

VEGAN GINGER COCONUT CHOCOLATE BARK

IF YOU LOVE GINGER, then you are going to want to make this incredible 5 Ingredient Ginger Chocolate Coconut Bark immediately! I’m not exaggerating one bit. The taste is sublime and the texture is so creamy and rich. Totally better than anything I buy at the store.

I go crazy for anything ginger, as I love it even more than chocolate. So, I especially love the holidays to break out all the vegan holiday desserts. Not only is this a festive homemade vegan chocolate, it makes a great gift, too!

Tip: Let the chocolate cool and firm up at room temperature instead of the fridge if giving as gifts. This will help the color stay shiny. Going from melted chocolate to cold temperatures quickly can make the chocolate form a white, dusty look by the next day. This is called chocolate bloom. It is when the cocoa butter or the sugar rises to the top of the surface. It still tastes amazing and is totally safe, it just doesn’t look as pretty.

It is vegan, dairy-free, gluten-free, easy, and quick. What’s not to love?

INGREDIENTS NEEDED

• bittersweet dark chocolate chips (69-72%)
• semi-sweet dairy-free chocolate chips
• ground ginger
• coconut flakes
• candied ginger

HOW TO MAKE VEGAN CHOCOLATE BARK

Step 1. Melt the chocolate and stir until smooth.

Step 2. Add the ginger and stir.

Step 3. Spread the chocolate out into a rectangle a 1/4 inch thick on a pan lined with parchment paper.

Step 4. Top with the candied ginger and coconut and press into the chocolate. Chill until set/firm.

Vegan Ginger Coconut Chocolate Bark

Brandi Doming

5 Ingredient Ginger Chocolate Coconut Bark! I’m not exaggerating one bit. The taste is sublime and the texture is so creamy and rich. Totally better than anything I buy at the store. 🤤🤤 Vegan and dairy-free. Easy and quick.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 2 minutes mins

chill time 30 minutes mins

Total Time 37 minutes mins

Course Dessert

Cuisine American

Yields 0

Ingredients

• 1 cup (160g) bittersweet dark chocolate chips (69-72%)
• 1/2 cup (80g) semi-sweet dairy-free chocolate chips
• 1 teaspoon ground ginger
• 1/4 cup (20g) unsweetened coconut flakes
• 2 tablespoons finely chopped candied ginger
• I use this scale.

Instructions

 

• Add the chocolates to a microwave-safe bowl. Heat for 60 seconds. Stir well and heat another 20 seconds. Stir until completely melted and smooth. Be very careful about overheating the chocolate or it'll burn.
• Stir in the ginger until completely mixed in.
• Line a pan with parchment paper and pour the chocolate onto it in the center. Spread the chocolate out into a rectangular shape about 1/4 inch thick.
• Sprinkle the coconut and ginger on top of the chocolate. Use the back of a spoon to gently press the toppings into the chocolate.
• Place in the freezer for 30 minutes or the fridge for an hour to set it quickly or so until firm and set. If you want the chocolate to retain it's dark brown color best the next day, then let it firm up at room temperature, as opposed to the fridge. Slice into desired shapes and enjoy!

Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!

Keyword chocolate bark, coconut bark, ginger chocolate, vegan chocolate bark, vegan chocolate coconut bark