Cranberry Pistachio Chocolate Bark is a quick & easy holiday recipe. It's delicious topped with dried fruit, coconut, and nuts. Vegan and gluten-free, too!
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During the holidays, Jack has a thing for peppermint bark. I have a thing for not picking sticky candy pieces out of my teeth, so we compromised this chocolate bark together using festive ingredients that we both love – pistachios, dried cranberries, coconut flakes, and (most importantly!) a sprinkle of coarse sea salt.
This chocolate bark is my kind of holiday dessert because it’s (naturally) red and green, and also easy to throw together. You might even already have these ingredients (or similar ones) on hand in your pantry. If you don’t – feel free to customize with whatever toppings you like – nuts, dried fruit, or even crushed candy cane pieces if that’s your thing.
Pop it in the freezer to set – then break and eat!
Cranberry & Pistachio Chocolate Bark
- Baking chocolate (I used this 5.3 oz 70% cacao baking bar)
- 2 teaspoons coconut oil
- 2 teaspoons maple syrup
- 3 tablespoons crushed pistachios
- 3 tablespoons crushed pecans
- 3 tablespoons toasted coconut flakes
- 3 tablespoons dried cranberries
- and a few pinches of coarse sea salt
- Over a double boiler on the stove (or a saucepan filled with a few inches of gently boiling water with a glass bowl on top), melt the chocolate, coconut oil and maple syrup together - stirring until smooth.
- Line a baking sheet with parchment paper and pour the chocolate. Smooth it out to about ¼ inches thick.
- Top chocolate with nuts, coconut flakes, dried cranberries and a few pinches of coarse sea salt.
- Place baking sheet in the freezer for a few hours to set. Store remaining bark in the fridge or freezer.
- Break bark into pieces & enjoy!
Feel free to customize your own toppings!
If you are vegan or gluten free, make sure to carefully check the labels on your chocolate, nuts, etc.
can baking chips be used instead of a bar? If so how many cups should be used?
Great in theory, but maple syrup has water in it so causes it to seize. I wasted three bars of chocolate and $30.
This looks awesome, I want to make some for xmas eve. Can I substitute the coconut oil with canola oil? and did you break the chocolate up with a knife?
This is amazing! It melts in your mouth and the flavours together are perfect. Thank you!
Hi can i check why did you need to use coconut oil and maple syrup?
I tried melting a green n black 85% dark chocolate bar and after freezing..it seems to melt even faster than my normal bar. I live in a tropical humid country.
Thanks!
Priscilla
Hi Priscilla, I used maple syrup for sweetness and coconut oil to make it creamier after it freezes. You could try skipping them if you want. Also, be sure to store the extras in your fridge or freezer.
That…looks….awesome. It’s definitely something to share with my wife and will probably cost me a few extra laps at the gym afterwards. Can’t wait to try it out and thanks for making the instructions so easy to follow.
Mmmm! Sounds delicious! I was just wondering how much chocolate you suggest using? Or does it not really matter?
Thanks so much for the continuously wonderful and creative recipes – they’re what I look forward to everyday!!
I used this whole baking bar: http://shop.divinechocolateusa.com/70-Bittersweet-Baking-Bar/p/DIV-004005&c=DivineChocolate@Cooking
oh and thanks!!
oh, this combination sounds so good! And it’s pretty enough to make a food gift out of it!
Thank you for sharing this recipe! (And your awesome photos – WOW)
Happy New Year!
Such a beautiful presentation with gorgeous colors. All of my favorites wrapped up into one treat. I will definitely be making this soon! Thanks for sharing 🙂
~ strawberrymint.org ~
Perfect for Christmas present/party snack/make it myself and eat it all. I’m impressed you had the patience to photograph it first….
ha, we barely did – kept eating tiny pieces off of it 🙂
Hahaha so glad it’s not just me!
I love the natural red & green in this bark! While I am a fan of peppermint (high five, Jack!), I could TOTALLY get behind these toppings just as much.
Hi Jeanine,
looks terrific! Do you use salted and roasted pistachios?
I used raw ones (this time) because I also added salt separately – but you could toast/salt them first – there’s really not a wrong way to make this…
This looks amazing–I love chocolate and pistachios paired together!
Anything with pistachio and dark chocolate and I am game. Can’t wait to try this!
looks delicious! Perfect recipe
This looks delicious! I stumbled upon your web-site yesterday and i love it! I have already found a lot of recipes I want to try.
Thanks Anita – welcome!
This is a great great idea, I actually have a wood hammer to break chocolate jeje.
this looks aaamazing!
xo, cheyenne
So gorgeous! Would be the perfect little gift, too. 🙂
Oh my gosh, I am so happy I just bought cranberries and pecans. Except I will probably eat this entire thing by myself. Gorgeous photography and a really festive twist on the traditional bark. Love it.
Ha, well it was hard for us to stop eating it long enough to take the picture 🙂