Chocolate Bark Recipe with Cranberries & Pistachios
This easy healthy recipe comes from the cookbook of a very talented and deliciously inspired friend of mine named Guramrit Khalsa. I actually picked up Yogi Eats when I was looking for a quick dinner idea one day and settled on her white bean kale soup (which was also delicious!), and in the process of flipping through the book I landed on THIS recipe.
It was the weekend and I hadn’t made any sweet treats in a while so I decided to surprise my 5-year-old son by saying we were going MAKE CHOCOLATE. Telling you that he was excited would be an understatement, he was T-H-R-I-L-L-E-D.
This easy recipe is fun to make, is actually good for you (assuming you don’t eat ALL of it at once), and is perfect for sharing at dinner parties!
I’d never made chocolate bark before and have a feeling I made mine thinner than it is conventionally made, mostly because I didn’t know what I was doing and I bought less ingredients than the original recipe required, but I really like how it came out because it’s not too dense and is just the perfect amount of sweet.
Ok enough yammering on, here’s the chocolate bark recipe!*
Please note that the ingredient ratios don’t have to be exact, and you can substitute the toppings with anything your little heart desires.
Ingredients:
- 3/4 pound of dark chocolate, roughly chopped
- 1/4-1/2 cup of cranberries
- 1/4-1/2 cup of shelled pistachios, roughly chopped
- pinch of sea salt, preferably Fleur de sel or Himalayan pink salt
Directions:
- Place the chocolate in a large heatproof bowl, and set that over a small pot with boiling water to create a double broiler.
- Stir the chocolate continuously until it is fully melted.
- In the meantime, use a mortar and pestle to break up the pistachios a little bit, and prepare any other toppings.
- When the chocolate is ready, pour it over a flat sheetpan lined with wax paper, and use a flat spatula to smooth it out, making it as thick or thin as you like – just make sure it’s not too thin or it will break apart easily.
- Toss your toppings all over the chocolate, this is the fun part!
- Add a little sea salt along the upper surface, and place in the fridge until the chocolate is set (about 30-40 minutes).
- Break up the chocolate into chunks as large or small as you like, and keep it in the fridge when not eating to keep it formed nicely.
Your friends and family will LOVE this recipe so share it with the world!
*the ingredients and process above are slightly modified from Guramrit’s original recipe in Yogi Eats. Feel free to make it your own, just be nice and give us credit if you share the recipe love 
