Pomegranate and Pistachio Chocolate Bark
This festive chocolate bark is topped with pomegranate, coconut, pistachio, and dried cranberries for a simple, yet impressive dessert. Gluten-free, dairy-free and vegan.
- 6 oz dark chocolate I used a gluten-free, vegan chocolate that was 75% cacao
- 1/2 cup fresh pomegranate seeds
- 1/4 cup dried cranberries I used a low sugar variety
- 1/4 cup pumpkin seeds
- 1/4 cup pistachios shelled and chopped roughly
- 1 tbsp unsweetened shredded coconut
- 1/2 tsp sea salt
In a microwave safe bowl, melt dark chocolate at 30 second increments, stirring in between to ensure the chocolate does not overheat, as it will burn and seize up.
Line a baking sheet with parchment paper. Pour the melted chocolate onto the parchment paper and use a spatula to spread the chocolate out into an even layer, about 1/4 inch thick.
Sprinkle the pomegranate seeds, dried cranberries, pumpkin seeds, pistachios, coconut and sea salt over the chocolate.
Chill for about 30 minutes to an hour, until its set. Break into pieces and serve. Store in an air tight container.
I personally store mine in the freezer after a day so that I can eat it whenever I want, though you may get a little bit of condensation on the chocolate by doing that. Still delicious though!