Dark Chocolate Bark
This Dark Chocolate Bark is a simple, customizable treat made with melted dark chocolate and a mix of crunchy, chewy toppings like nuts, seeds, coconut, and dried fruit. It's easy to prepare, requires no baking, and sets up quickly in the refrigerator.
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A Quick Look at the Recipe
✅ Recipe Name: Dark Chocolate Bark
🕒 Ready In: ~40 minutes (including chilling)
👪 Serves: About 16 pieces
🍽 Calories: ~180 per piece (estimated)
🥣 Main Ingredients: Dark chocolate, coconut oil, dried cranberries, nuts, seeds
📖 Dietary Info: Gluten-free; dairy-free option
👌 Difficulty: Very easy - melt, top, and chill
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Using dark chocolate as the base keeps the flavor rich without being overly sweet, while the combination of cranberries, pumpkin seeds, nuts, and pomegranate adds texture and contrast in every bite. The coconut oil helps the chocolate melt smoothly and gives the bark a clean snap once set.
If you love simple, no-bake treats like this, you might also enjoy our Honey Grilled Peaches, Watermelon Sparklers, No Bake Almond Cookies, or No-Bake Cheesecake Cups. These recipes are easy to prep ahead and work well for snacking and entertaining.
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Why You'll Love Dark Chocolate Bark:
No-Bake and Simple: Made with just a handful of ingredients and no oven required.
Customizable Toppings: Easy to swap nuts, seeds, or dried fruit based on what you have on hand.
Great Texture Contrast: Smooth dark chocolate paired with crunchy nuts and chewy fruit in every bite.
Perfect for Gifting: Breaks easily into pieces that are ideal for holiday tins or edible gifts.
Make-Ahead Friendly: Stores well in the fridge, making it great for prepping in advance.
Key Ingredients:
- dark chocolate. Use good-quality dark chocolate (at least 70% cacao) for a rich flavor and smooth melt.
- dried cranberries. Add a chewy, tart contrast to the rich chocolate. Dried cherries or blueberries can also be used.
- pumpkin seeds. Provide crunch and a boost of minerals like magnesium and zinc.
- coconut chips. Add a light, tropical flavor and crispy texture. Use unsweetened for less sugar.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Dairy-free option: Use dairy-free dark chocolate and replace the coconut oil with cacao butter or keep the coconut oil as written.
- Different chocolate: Swap dark chocolate for semi-sweet or dairy-free chocolate chips if preferred.
- Nut swaps: Replace pecans or pistachios with almonds, walnuts, or hazelnuts.
- Seed options: Sunflower seeds or chia seeds work well in place of pumpkin seeds.
- Fruit alternatives: Swap cranberries for dried cherries, raisins, or chopped apricots.
How to Make Dark Chocolate Bark:
- Line a baking sheet with parchment paper.
- Place a heatproof bowl over a saucepan with a few inches of simmering water (double boiler). Add the dark chocolate and coconut oil. Stir frequently until melted and smooth.
- Pour the melted chocolate onto the prepared baking sheet and spread into an even layer about ¼-inch thick.
- Sprinkle evenly with dried cranberries, pumpkin seeds, coconut chips, pecans, pistachios, and pomegranate seeds. Gently press toppings into the chocolate.
- Refrigerate for 30-40 minutes, or until fully set.
- Break into pieces and store in an airtight container in the refrigerator until ready to serve.
Recipe Notes & Tips:
- Use good-quality chocolate: Higher cocoa content melts more smoothly and gives the bark a better snap once set.
- Melt gently: Use low heat and stir often to prevent the chocolate from seizing or scorching.
- Press toppings lightly: Gently press the nuts, seeds, and fruit into the melted chocolate so they stick once chilled.
- Chill until fully set: Let the bark firm up completely before breaking to get clean, crisp pieces.
- Serving Suggestions: Break into pieces and serve as a dessert snack, add to holiday treat trays, or pair with Gluten-Free Peanut Butter Blossoms or Maple Pecan Pie Bars for a simple sweet spread.
How to Store:
Refrigerator: Store bark in an airtight container for up to 1 week. This keeps the pomegranate seeds fresh and juicy.
Freezer: Freeze pieces in a single layer, then transfer to a freezer bag for up to 2 months. Thaw in the fridge before serving.
Room Temperature: If you omit the pomegranate seeds, bark can be stored at room temperature in a cool, dry place for up to 2 weeks.
Layering tip: Place parchment between layers of bark to prevent sticking.
Dark Chocolate Bark FAQs:
Dark chocolate bark will keep for up to 2 weeks when stored in an airtight container in the refrigerator. For best texture and flavor, keep it chilled until serving.
Yes. Dark chocolate bark can be dairy free when made with dairy-free dark chocolate and coconut oil or cacao butter.
Cloudy or streaky chocolate is usually caused by temperature changes or moisture. Melting gently and chilling evenly helps maintain a smooth appearance.
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Dark Chocolate Bark
Ingredients
- 12 ounces dark chocolate,
- 1 tablespoon coconut oil
- ¼ cup dried cranberries
- ¼ cup pumpkin seeds
- ¼ cup coconut chips
- ¼ cup pecans, chopped
- ¼ cup pistachios, chopped
- ¼ cup pomegranate
Instructions
- Line a baking sheet with parchment paper.
- Place a heatproof bowl over a saucepan with a few inches of simmering water (double boiler). Add the dark chocolate and coconut oil. Stir frequently until melted and smooth.
- Pour the melted chocolate onto the prepared baking sheet and spread into an even layer about ¼-inch thick.
- Sprinkle evenly with dried cranberries, pumpkin seeds, coconut chips, pecans, pistachios, and pomegranate seeds. Gently press toppings into the chocolate.
- Refrigerate for 30-40 minutes, or until fully set.
- Break into pieces and store in an airtight container in the refrigerator until ready to serve.
Nutrition
Notes
- Use good-quality chocolate: Higher cocoa content melts more smoothly and gives the bark a better snap once set.
- Melt gently: Use low heat and stir often to prevent the chocolate from seizing or scorching.
- Press toppings lightly: Gently press the nuts, seeds, and fruit into the melted chocolate so they stick once chilled.
- Chill until fully set: Let the bark firm up completely before breaking to get clean, crisp pieces.
- Serving Suggestions: Break into pieces and serve as a dessert snack, add to holiday treat trays, or pair with Gluten-Free Peanut Butter Blossoms or Maple Pecan Pie Bars for a simple sweet spread.
This is the perfect treat when you need a tasteful amount of sugar. The pomegranate arils give every bite a little bit of moisture, too, which was different but good.