Dark Chocolate Bark
Trying to eat healthy but still want a festive treat for the holiday season? This Dark Chocolate Bark recipe, complete with hints of red, white, and green, is the tastiest and easiest way to do it!
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The main ingredients of this festive Chocolate Bark are healthy alternatives to traditional holiday chocolate bark. It has all your favorite things, but wholesome and free of refined sugar! Instead of potato chips or pretzels, pistachios provide a salty crunch.
Cranberries and pomegranate seeds give a pop of red color while providing their natural sweetness. To finish it off, coconut chips provide a snow white! The final result? A homemade candy that screams Christmas!
This great recipe also features pumpkin seeds and pecans for extra crunch and flavor! You can substitute them with sunflower seeds or sea salt flakes to keep the salty contrast. Omit the pecans and pistachios to make it nut-free.
While we think the best part about this Christmas bark recipe is the wholesome, low-refined sugar content, you can have so much fun experimenting with different types of chocolate. Drizzle some melted white chocolate or add white chocolate chips for more sweetness.
You can crush up some candy canes for a more traditional, classic peppermint bark. If you do that, try your best to find some candy canes without artificial color to keep this as healthy as you can.
Why You’ll Love this Recipe:
Naturally sweet and crunchy: A mix of dried fruit, seeds, and nuts adds texture and flavor to rich dark chocolate.
Healthier indulgence: Dark chocolate is full of antioxidants, and the toppings add fiber, protein, and healthy fats.
Festive and colorful: The mix of red cranberries, green pistachios, and pomegranate seeds makes it holiday-ready.
Customizable: Swap in your favorite nuts, seeds, or dried fruit to make it your own.
Simple but elegant: Just a few steps create a treat that looks gourmet but is easy to make at home.
Ingredients to Make Dark Chocolate Bark:
- dark chocolate. Use good-quality dark chocolate (at least 70% cacao) for a rich flavor and smooth melt.
- coconut oil. Helps the chocolate set with a glossy finish and makes it easier to melt evenly.
- 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.
- pecans & pistachios. Give nutty richness and crunch. Feel free to swap with almonds, cashews, or walnuts.
- pomegranate. Add fresh bursts of sweetness and a jewel-like look. Best added right before chilling so they stay juicy.
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.
Recommended Equipment
Recipe Notes & Tips:
- Melt chocolate slowly: Use a double boiler over low heat to prevent scorching. Stir often until silky smooth.
- Spread evenly: Aim for about ¼-inch thickness for the best snap without being too thin.
- Press toppings gently: Lightly press the nuts, seeds, and fruit into the chocolate so they stick once it sets.
- Use parchment paper: Makes it easy to lift and break the bark into pieces.
- Customize it: Swap cranberries for dried cherries, pecans for almonds, or add shredded coconut for variety.
- For extra shine: Temper the chocolate if you want a glossy finish and firmer snap at room temperature.
- Storage tip: Store bark in the fridge to keep the pomegranate seeds fresh. If skipping fresh fruit, bark can be kept at room temperature.
- Serving idea: Break into large rustic pieces or cut into squares for a polished look.
Serving Suggestions:
- Cranberry Cheesecake Bars
- Peppermint Mocha
- Gingersnap Cookies
- Peanut Butter Blossoms
- Homemade Eggnog Recipe
- Pecan Pie Bars
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.
FAQs:
Yes, any chocolate works, though dark chocolate provides the richest flavor and health benefits.
No, as long as it’s stored in the refrigerator. They stay fresh for several days but should be eaten within a week.
Absolutely, just leave out the nuts or replace them with more seeds, like sunflower or hemp seeds.
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Dark Chocolate Bark
Ingredients
- 12 ounces dark chocolate, chopped
- 1 tablespoon coconut oil
- ¼ cup dried cranberries
- ¼ cup pumpkin seeds
- ¼ cup coconut chips
- ¼ cup chopped pecans
- ¼ cup chopped pistachios
- 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.
Notes
- Melt chocolate slowly: Use a double boiler over low heat to prevent scorching. Stir often until silky smooth.
- Spread evenly: Aim for about ¼-inch thickness for the best snap without being too thin.
- Press toppings gently: Lightly press the nuts, seeds, and fruit into the chocolate so they stick once it sets.
- Use parchment paper: Makes it easy to lift and break the bark into pieces.
- Customize it: Swap cranberries for dried cherries, pecans for almonds, or add shredded coconut for variety.
- For extra shine: Temper the chocolate if you want a glossy finish and firmer snap at room temperature.
- Storage tip: Store bark in the fridge to keep the pomegranate seeds fresh. If skipping fresh fruit, bark can be kept at room temperature.
- Serving idea: Break into large rustic pieces or cut into squares for a polished look.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~190
Total Fat: 13g
Saturated Fat: 6g
Cholesterol: 0mg
Sodium: 15mg
Total Carbohydrates: 17g
Dietary Fiber: 3g
Sugars: 11g
Protein: 3g
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