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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. 
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10 servings
Calories: 149kcal
Author: Megan

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Calories: 149kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Sodium: 120mg | Potassium: 189mg | Fiber: 2g | Sugar: 7g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2.3mg
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