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Vegan Candy Bark

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40


Simple, 2-ingredient, creamy and sweet Vegan Candy Bark


  • 3/4 cup melted coconut butter
  • 3/4 cup warm almond milk
  • stevia, to taste (optional)
  • Your favorite toppings such as: dairy-free chocolate chips, pumpkin (pepita) seeds, walnuts, shredded coconut, gogi berries, cranberries etc.


  1. Fill a large bowl with hot water and place the jar of coconut butter in the water to melt it, for about 5-10 minutes, stirring occasionally.
  2. Heat the almond milk in a pot on the stove and add the melted coconut butter. Whisk together until smooth and creamy. You could also heat up the milk and then add it to a blender along with the melted coconut butter and blend until smooth.
  3. You may want to adjust it to your taste by adding a sweetener such as stevia. I didn’t add it but it could have been a little sweeter.
  4. Line a baking sheet with parchment/wax paper and pour the candy mixture onto the baking sheet. Using a spatula, spread it out evenly but not too thin. It won’t fill the entire baking sheet.
  5. Add your favorite toppings!
  6. Place in the freezer for 30 minutes to an hour (or overnight) so it can set.
  7. Break it apart or chop it with a knife. Store leftovers in a sealed bag/container in freezer.
  8. Enjoy!

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