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Use this easy, dairy-free recipe as a way to say “I love you” this Valentine’s Day!

Super Simple Loaded Heart-Shaped Bark

Makes one 9x11” pan



  1. Line a 9×11” pan or baking sheet with aluminum foil.
  2. Combine the Baking Chocolate and dairy-free buttery spread in a microwave-safe bowl. Microwave on high for 30-seconds intervals, stirring between each interval. Repeat until melted and smooth.
  3. Combine 1 cup of the Seed & Fruit Mix, 1 cup of Soft Baked Cookies, and 1 cup of Crunchy Cookies in a large bowl. Pour the melted chocolate mixture over the cookie mixture, mixing well.
  4. Scrape the mixture into the prepared pan. Sprinkle with the remaining Seed & Fruit Mix, Soft Baked and Crunchy Cookies.
  5. Refrigerate for about 20 minutes, until set.
  6. Use a heart-shaped (or other) cookie cutter to cut.
  7. Serve cold or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 1 week.

About Laurie Sadowski
Laurie Sadowski is the author of three cookbooks devoted to gluten-free, vegan, and allergy-friendly baking. Using baking chemistry as a basis, everything is developed—and guaranteed—to taste ‘just like the real thing’. For more, visit