It’s starting to feel a lot like Christmas…
This dark chocolate bark will probably be the easiest homemade dessert you’ll ever make.
It’s quick, easy, and even has all the colors of a Christmas tree.
It looks festive, with all the red, green, and white. I even sprinkled coconut flakes to make it look like snow!
Bring this to a holiday party and I bet your guests will be quite impressed.
Or you can give it away as gifts to someone special.
And who doesn’t like chocolate?
Especially when it’s covered with antioxidants from pomegranate seeds, and health fats and protein from the nuts.
It’s about to start snowing in my mouth!
To make it look festive and holiday appropriate I decorated it with red pomegranate seeds, green pumpkin seeds, and some nuts.
Now the pomegranate seeds may seem a bit strange, but oh…my. Trust me on this one.
The pomegranate seeds give it a nice subtle juicy “pop” in your mouth.
The seeds makes it unique and adds some antioxidants too.
The coconut flakes adds a touch of snow on top.
The nuts give it more texture and crunch, while a touch of pink salt brings out all the flavors at the end.
The real reason I added the coconut was to cover the surface of the chocolate.
If you’ve ever melted your own chocolate before, you may have noticed that the chocolate turns a different color the next day. You have to actually add an extra step called tempering to prevent that from happening.
Tempering chocolate stops the chocolate from turning a dull grey color. Tempering is a bit more time consuming. Since I wanted to sprinkle coconut flakes it doesn’t really matter if I skip this step!
I also cheated and used Trader Joe’s dark chocolate bars. I made two different batches, dark and regular chocolate. Some people aren’t into the bitter flavor of dark chocolate. The bars are about $5 each and yield quite a lot.
Raw Chocolate Recipe
If you want to make a healthier chocolate bark from scratch, here’s another simple recipe. Loaded with healthy fats from coconut oil, antioxidant-rich cocoa powder, and sweetened with raw honey, this rich, dark chocolate will melt-in-your-mouth.
Here’s a recipe for that:
- 2 tablespoons coconut oil, softened
- 2 tablespoons cocoa powder (or cacao powder)
- 1/2 teaspoon raw honey
- pinch of sea salt
In a small bowl, combine all three ingredients and mix until well combined. Taste the mixture, and adjust sweetness, to taste.
*It’s important that the coconut oil is not melted, or the coconut oil and cocoa powder will separate while setting. For a smooth texture, solid or softened coconut oil is best.
- (Red) Pomegranate seeds, dried cranberries, chopped dried cherries, goji berries
- (Green) Pumpkin seeds, pistachios
- (White) Coconut flakes
- (Brown) Almonds, walnuts, cashews
- 1 bar of dark chocolate
- ½ cup of pomegranate seeds
- ½ cup of unsalted nuts of choice (almonds, cashews, pistachios, walnuts)
- ¼ cup of pumpkin seeds
- pinch of coconut flakes
- pinch of pink Himalayan salt (or sea salt)
- Melt the 2 chocolates in a heatproof bowl (I used glass) set over a pan of simmering water.
- Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper face down on the baking sheet. (You don't want pencil marks in the chocolate)
- Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the toppings over the chocolate. Set aside in the refrigerator for 2 hours until firm. If you're out of time, putting it in the freezer will speed it up.
- Cut the bark in smaller squares and serve!