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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Almond bark is pure delight during any time of year! I whipped this vegan version up post-Thanksgiving. It's delicious and easy to make. Ingredients:
8 ounces semisweet baking chocolate |
3 -5 tablespoons milk or 3 -5 tablespoons soymilk |
1 tablespoon sugar |
2/3 cup slivered almonds |
2/3 cup dried cherries |
Directions:
1. In a small saucepan on low to medium heat, melt the chocolate with 1 tablespoon of the milk. Continue to add milk to the chocolate, 1 tablespoon at a time, until fully melted. The chocolate should have a smooth consistency.
2. Add the remaining ingredients and mix well.
3. Pour onto a cookie sheet lined with parchment paper or into a parchment lined 8x8 inch pan. Smooth the melted mixture to a desired thickness and smoothness.
4. Let cool in your refrigerator for approximately 30 minutes or until solid.
5. Break into pieces and serve!
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