Dark Chocolate Bark

Dark Chocolate Bark

I love cookies, candy, cakes, cupcakes, you name any sweet- I love it. However, the calories, the fat, the sugar, everything starts to add up. Plus, I love ending meals with a little morsel of something sweet. That is why I love having a healthy dessert option on hand. How many times can I say “I love” in one paragraph???

This particular dark chocolate bark is made with pomegranates and crushed pistachios. Not only does this make for a great healthy dessert, bark is also a super easy holiday gift idea! (Lil’ side-note for you all)

You can switch up the toppings to whatever you prefer. If you wish to put other dried fruits on there, such as apricots, or another nut on there, such as almonds- feel free! One blogger I follow made bark with candied ginger- talk about yum! Check it out here.

This bark is truly yours for the making. The whole bark making process is a very easy one. You simply melt the chocolate, pour it onto a cookie sheet (covered in parchment paper), top with your toppings, let freeze, and crack into pieces. The longest step for this particular bark was probably unshelling the pistachios- it was so tempting not to eat the whole bag!! How are pistachios so dang addictive to chomp on?! I only had a very small handful *proud of myself*


The pomegranates add a nice little juicy crunch for this bark. I did find, though, that as I was breaking the bark into pieces, the pomegranate did not stay on as easily as I had hoped. The pistachios? Stuck like glue… The pomegranates? Well, some came off. Not all, but some.


Below you’ll find the printable recipe for this delicious, healthy dark chocolate bark! But remember, just because there is pistachios, pomegranate and dark chocolate doesn’t mean you can eat the whole thing and it’ll still be healthy (only in a perfect world would that be possible- a girl can dream though)



Dark Chocolate Bark


  • 1 10 oz. bag Dark Chocolate Chips, I used 60% Cacao Ghirardelli Chips
  • 1/4 c. Pistachios, shelled and chopped
  • 1/4 c. Pomegranate seeds


  • On a flat cookie/baking sheet, place a sheet of parchment paper.
  • Prep your toppings. In this case, shell and chop the pistachios. Place in a bowl. Gather your pomegranate seeds, place in another bowl.
  • Once toppings are prepped and set out next to the cookie sheet, melt your chocolate according to the directions on the bag.
  • When the chocolate is fully melted, pour on middle of the parchment paper, making somewhat of a square. Using the back of a spoon or a flat spatula, spread the chocolate out in a rectangle.
  • Top with pistachios and pomegranate seeds, and place in freezer (or in your garage if you live in the cold states like Illinois!)
  • Allow to cool for at least 2 hours. After it is cooled, break into squares. Store in an air tight container in a cool place, like your refrigerator.
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