Frozen Chocolate Fudge Bark
Inspired by the yogurt bark trend on social media, this plant-based version is divine. It’s like a combination of eating a fudge pop and chocolate bark. A delicious, frozen chocolate treat to satisfy that sweet tooth. This recipe is made with four simple ingredients. Simply just blitz in the blender or food processor until smooth and creamy, freeze until frozen, and then enjoy!
A great treat to have on-hand when the chocolate mood strikes!
Natural cocoa powder is one of the healthiest, but dutch cocoa powder is by far my favorite. To help balance the flavors with the nutritional benefits, I actually have a jar mixed with the two so I can cut the bitter taste of the natural cocoa powder with the dutch.
A few notes before you get started:
DATE SUGAR: Date sugar is becoming more popular in the grocery stores, at least where I shop. I often wait for it to go on sale to buy it a little cheaper or will look for it when I am at TJ Max or Home Goods. Date sugar is just pulverized dates, so it’s a whole food sweetener – healthier for you than regular sugar or other sweeteners like maple syrup. If you’d like to make this with dates instead of date sugar, use a 1/2 up of soft pitted dates in place of the date sugar.
VANILLA BEAN POWDER: This is one of my new favorite additions to my kitchen cupboard. I love the taste of vanilla and find the bean powder to be a nice option when I am not baking the item. The alcohol in vanilla extract can be a bit overpowering on the flavor. That being said, feel free to swap in 1/2 teaspoon vanilla extract here or skip the vanilla all together.
Frozen Chocolate Fudge Bark
Ingredients
- 16 oz silken tofu
- ⅓ date sugar
- ⅓ unsweetened cocoa powder
- 1 teaspoon vanilla bean powder
Optional toppings:
- Freeze dried strawberries or blueberries
Instructions
- In a high speed blender, blend the silken tofu, date sugar, cocoa powder, and vanilla bean powder until smooth.
- Line a small sheet pan with a silicone mat or parchment paper. Pour the chocolate mixture on top and spread evenly, so that the mixture is about 1-2 inches thick.
- Top with crushed freeze dried fruit strawberries or blueberries.
- Place the pan in the freezer and freeze for at least 3 hours, but the longer the better to keep from melting quickly.
- Remove the bark from the freezer. If the fudge is really frozen, it may take a moment until it releases easily from the paper or mat. Place the fudge on a cutting board and cut into pieces.
- Store the leftover fudge in a silicone bag or add to an airtight container in the freezer.
Looking for more delicious chocolate recipes, check out my Creamy Chocolate Fudge Pops, Chocolate Granola, and Chocolate Cherry Nice Cream.
Kristina DeMuth
Kristina DeMuth