Cranberry, Candied Ginger, Cashew Bark

Daylight savings time is the worst time of year. Every day this week I either woke up at 3 AM rip-roarin’ and ready to go or overslept my alarm and showed up to work looking like I had just been barfed out of a rack at Goodwill. I know it’s just one hour difference, but this is rocking my world, and not in the Michael Jackson way.

My utter repulsion from this whole seasons changing thing has left me with no choice: the only solution I have come up with is to get inappropriately, obsessively excited for the holidays. I am going to use this blog to chronicle my downward spiral, which (I hope) will culminate around the end of the year. January is hopeless and by February I will likely be living on a desert island surviving on nothing but coconuts and pure vitamin D from the sun. Until then, you can follow along for cheery holiday inspiration.

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I have always loved chocolate bark. It’s thinly veiled as a creative thing to make when, really, it’s like, “let’s cut to the chase and stuff our faces with chocolate like we all came here to do.” It’s highly customizable and is approved by chocoholics and 100% of grandmothers (sample size: 1).

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Cranberries and ginger were naturals to use given the time of year. Cranberry is perfectly tart and the ginger brings a warming zing that will make it difficult to stop eating this stuff. I am just a huge fan of cashews but any nuts could be substituted. Use good quality dark chocolate (at least 70% – it makes a big difference) and you and I just might survive this winter.

Cranberry, Candied Ginger, Cashew Bark 

9-10 ounces chopped dark chocolate

1 cup cashews, loosely chopped

3/4 cup dried cranberries

1/2 cup candied ginger, sliced thinly

1 tablespoon coconut oil

Set a heatproof bowl over a pot of simmering water (or use a double boiler if you have one). Melt the chocolate and add the coconut oil. While the chocolate is melting, line a cookie sheet with parchment paper or a silpat. Pour the melted chocolate in a large rectangle over the silpat and sprinkle in the cashews, cranberries, and ginger. Place in the fridge or freezer for 1 hour until firm. Slice or break into pieces. Devour.

 

Shout out to the cool folks at Videri Chocolate! Check out their bean to bar dark chocolate. It makes a great gift (to your mouth). 

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