These homemade, gluten-free Chocolate Fruit Bars are filled with chewy dried fruits and crunchy nuts encased in rich, semi-sweet vegan chocolate. They are super easy to make and more penny-wise than buying those expensive vegan chocolate bar brands! What is more - you can change it up any way you'd like by adding different kinds of nuts and seeds or even a spoonful of peanut butter.
It's always easy to indulge in their favorite chocolate bars every now and then, right? They are the perfect dessert or snack to quickly satisfy your sweet cravings. However, I have long ceased buying them off the shelf because making them is one of my fave things to do!
It only requires 4 ingredients and 15 minutes to get them ready for the freezer. No cooking or baking is required too - all you have to use is your microwave. Plus, I can add as many dried fruits and nuts as I want, which is something I have always wished for when chomping on those commercial vegan choco bars. And when you are feeling a bit more adventurous, you can add whatever tickles your fancy! I always make a big batch of these, so I can simply grab some anytime the craving hits! They are also ideal to give as gifts or giveaways.
Preparation:
Steps:
1) Melt the Vegan Chocolate. Place the non-dairy chocolate chips in the microwave for 1.5 minutes or until completely melted. Here's a guide for how to do it.
2) Mix it up. Stir in the dried fruits and your favorite chopped nuts. Make sure they are completely coated with the melted vegan chocolate.
3) Pour and Freeze. Pour the vegan chocolate mixture into the prepared pan and spread it evenly. Place the pan with the vegan chocolate fruit mixture in the freezer for 30 minutes.
4) Slice and Serve. Cut or crush them into bars and serve.
These delicious vegan chocolate fruit bars can be stored in the fridge for up to a week or in the freezer for up to two months. So make several pans in one go, and enjoy them anytime you like. Separate the bars with parchment or wax paper, so they do not stick together, and then keep them in an airtight container in the fridge.
Photos by Alfonso Revilla
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