All good years begin and end with chocolate.
[And Black Eyed Peas if you’re from the South. But I’ll keep those two traditions separate for now.]
If you’re like me, you’ve probably had enough sweets in the last few weeks to last you all of 2014. And yet… there’s always room for one more.
[Slash… I gave the leftovers to the bouncer at the bar because apparently in my world one more means one entire tin of leftovers more.]
I made this bark for a last minute New Years Eve treat, and given how melt-in-your-mouth delicious it is, I think a more accurate word would be ‘purr’ instead of bark.
Imagine it. Chocolate purr-ing in your mouth.
Dark Chocolate, Cherry, Coconut Bark [Vegan]
15 oz. vegan chocolate chips
1 heaping T coconut oil
1/8 t. kosher salt
dash of vanilla
½ c. sour cherries + juice*
¼ c. shredded coconut
Fill a small pot with ¼ inch of water and bring it to a simmer. Pour the chocolate chips into a bowl and place the bowl over the boiling water, creating a double boiler. [alternatively, use a double boiler].
Slowly melt the chocolate, stirring to help make sure it’s smooth. When the chocolate is melted, add the coconut oil, vanilla, and salt.
Add the cherries + juice into the chocolate and mix well. This will help give the chocolate an underlying cherry flavor, and spread the actual fruit out.
Pour the chocolate onto a tin foil lined baking sheet, and spread it with the back of a spoon. You want the chocolate to able ½ inch thick. Sprinkle the top with shredded coconut, and allow the chocolate to harden in the fridge for 30-45 minutes.
Break into pieces and enjoy!
*I used cherries that I bought in Greece… they call them ‘sweet spoons.’ They are sour cherries that come in a sweet syrup. You can use any jar of sour cherry mixture you want, although I wouldn’t recommend maraschino. If you can’t find cherries in a juice, reconstitute dried sour cherries and use those!