Cranberry & Pistachio Chocolate Bark

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!

Cranberry & Pistachio Chocolate Bark

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.

Cranberry & Pistachio Chocolate Bark

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

5.0 from 7 reviews

Cranberry & Pistachio Chocolate Bark

Prep time
Total time
Cranberry & Pistachio Chocolate Bark is a delicious, quick & easy holiday treat. Topped with pecans, pistachios, cranberries, and coconut, this festive red & green recipe is a great holiday gift or addition to a cookie plate. Vegan and gluten-free.
Recipe type: Dessert
  • 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
  1. 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.
  2. Line a baking sheet with parchment paper and pour the chocolate. Smooth it out to about ¼ inches thick.
  3. Top chocolate with nuts, coconut flakes, dried cranberries and a few pinches of coarse sea salt.
  4. Place baking sheet in the freezer for a few hours to set. Store remaining bark in the fridge or freezer.
  5. Break bark into pieces & enjoy!
If you use chocolate sweeter than 70% cacao, decrease (or skip) the maple syrup.
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.




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Rate this recipe (after making it):  

  1. Lourdes

    can baking chips be used instead of a bar? If so how many cups should be used?

  2. Alicia

    Great in theory, but maple syrup has water in it so causes it to seize. I wasted three bars of chocolate and $30.

  3. wendy from

    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?

  4. Debbie

    This is amazing! It melts in your mouth and the flavours together are perfect. Thank you!

  5. 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 seems to melt even faster than my normal bar. I live in a tropical humid country.


    • jeanine

      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.

  6. 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.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.