Vegan Dark Chocolate Granola Bark

I’ve been enjoying my holiday baking this year, but it’s nice to whip up a sweet treat that not only doesn’t involve baking, but also doesn’t involve cleaning my food processor or blender. This recipe for vegan dark chocolate granola bark is so easy, not to mention festive, fun, and adaptable.

Yield: Makes 8 – 10 servings


3/4 – 1 cup One Degree Organics Sprouted Oat Quinoa Cacao Granola
10 – 12 ounces vegan semisweet chocolate chips, morsels, or chopped chocolate (or substitute a mix of 5 – 6 ounces white chocolate and 5 – 6 ounces semisweet dark chocolate)

Optional: 1/2 cup chopped walnuts + 1/2 cup roughly chopped dried cranberries


Line a baking sheet with parchment paper.

Using the microwave, melt your chocolate in 30 second intervals in a microwave safe bowl, stirring in between intervals. Stop with the chocolate is almost entirely melted and can be whisked into a smooth, glossy mixture. Alternately, melt the chocolate in a double boiler on the stovetop.

Pour the chocolate onto your prepared baking sheet and use a spatula to spread it around evenly. If you’re using white and dark chocolate, add the dark chocolate first, spread it around, and then pour the white chocolate on top. Use a spatula to incorporate the white chocolate into the dark in a swirling, marbled pattern.

Sprinkle the granola evenly over the chocolate, along with walnuts and cranberries if desired. Allow the bark to cool completely (several hours at room temperature or 1 – 2 hours in the fridge). Break into pieces and enjoy! Store vegan dark chocolate granola bark in an airtight container in the fridge for up to 2 weeks.