Vegan Banana Split Chocolate Bark
A colorful three-layer chocolate bark that captures all the beloved flavors of a classic banana split dessert. Dark chocolate forms the base, topped with crunchy peanuts and a vibrant strawberry-infused white chocolate layer, then finished with sweet banana chips, cherries, and pineapple pieces. Perfect for parties, gift-giving, or satisfying dessert cravings without the mess of an actual banana split. The combination of textures from smooth chocolate to crispy dried fruits makes each bite interesting and nostalgic.
Ingredients
- 1 12 ounce package semi-sweet chocolate chips
- ½ cup roasted peanuts
- 1 ounce freeze-dried strawberriesfreeze-dried raspberries1:1flavor
different berry flavor
- 2 12 ounce packages white chocolate chips
- ¼ cup dried sweetened banana chipsdried mango1:1flavor
tropical variation
- ¼ cup dried sweetened cherries
- ¼ cup dried pineapple, diced
Instructions
- 1
Line a 9x13-inch baking pan with parchment paper
- 2
Melt semi-sweet chocolate chips in microwave in 30 second increments, stirring between intervals
- 3
Spread melted semi-sweet chocolate evenly in prepared pan
- 4
Sprinkle roasted peanuts evenly over chocolate
- 5
Process freeze-dried strawberries in food processor until powdered
- 6
Melt 12 ounces white chocolate chips in microwave in 15 second increments, stirring between intervals
- 7
Stir powdered strawberries into melted white chocolate until well combined
- 8
Spread strawberry chocolate mixture over semi-sweet chocolate layer
- 9
Refrigerate for 5 minutes until starting to set but not completely cool
- 10
Melt remaining 12 ounces white chocolate using same method
- 11
Spread plain white chocolate evenly over strawberry layer
- 12
Sprinkle banana chips, dried cherries, and dried pineapple over top
- 13
Press loose pieces gently into chocolate
- 14
Refrigerate until completely set, about 45 minutes
- 15
Remove from parchment and break into pieces
Tips
Use 15 second intervals when melting white chocolate to prevent seizing since it's more delicate than dark chocolate.
Press toppings gently into the final layer while chocolate is still slightly soft for better adhesion.
Let each layer partially set before adding the next to prevent colors from bleeding together.
Good to Know
Store in airtight container in refrigerator for up to 3 weeks
Can be made up to 3 weeks ahead and stored in refrigerator
Serve immediately from refrigerator or let sit 5 minutes at room temperature for easier breaking
Common Mistakes
Melt white chocolate in shorter intervals to avoid seizing and becoming grainy
Let strawberry layer partially set before adding final layer to prevent mixing of colors
Substitutions
Nut-Free Alternatives
General Alternatives
different berry flavor
tropical variation
FAQ
Can I use fresh fruit instead of dried?
Fresh fruit contains too much moisture and will make the chocolate soggy. Stick to freeze-dried or properly dried fruits for best texture and shelf life.
What if my chocolate seizes while melting?
Add a small amount of coconut oil or shortening and stir gently. Prevention is better - use shorter intervals and stir frequently, especially with white chocolate.
How long will this keep at room temperature?
Best stored in refrigerator, but can sit at room temperature for 2-3 days in cool conditions. Warm temperatures may cause chocolate to bloom or soften.