Recipes, Sweet Treats

Dark Chocolate Pomegranate Pistachio Bark

Hi Friends! Thanks for stopping by today!

The winter hit Andy and I hard last week. Mid-week he ended up getting sick, and for some reason, I thought I would be lucky and get to avoid it. Come late Thursday evening I learned I was wrong. Luckily I didn’t get it as bad as Andy, but nonetheless, we are both ready to start feeling better again — almost there!

As we enter into the Holiday season, all of the sweets and candy at the store has my sweet tooth shouting — especially the Lindor Truffles! Anybody else agree those are the best chocolates ever made??

Dark Chocolate Pomegranate Pistachio Bark

To help satisfy my sweet tooth, I decided to adventure in the kitchen and make Dark Chocolate Pomegranate Pistachio Bark. This bark is quick and easy, and it is both sweet and salty to satisfy your chocolate cravings.


This Dark Chocolate Pomegranate Pistachio Bark uses coconut oil, unsweetened cocoa powder and natural sweetener to make the base. Its topped with several great sources of antioxidants: Pomegranate Seeds (Arils), Pistachios, and Almonds.

I remember when I used to avoid pomegranates like the plaque because I had no idea how to open or eat one. It wasn’t until college when my roommate bought one and got out all of the seeds that I tried one. In my first bite, I was hooked. There is something about the combination of crunch, juice, and sweetness all at once!

In order to get the pomegranate seeds out I first cut the pomegranate in half. In a bowl full of water I put each half in the water, skin side up. Then, from there you can use your fingers to pry out the seeds and the white pith floats, which allows you to easily separate out the seeds.

Seeding the pomegranate is by far the hardest part. From here combine your pomegranate seeds, pistachios, and crushed almonds. If you have full almonds, you can use these as well or you can use a food processor to crush them.


In a separate bowl, combine your coconut oil, unsweetened cocoa powder, vanilla, and honey. You can continue to add honey and vanilla until your the sweetness is to your liking.

You now have your chocolate and can spread it out on a cookie sheet covered in parchment paper and sprinkle on your toppings!


Put it in the freezer for 45 minutes or the fridge for 1.5 hours.

Break the chocolate bark into pieces and enjoy!


Dark Chocolate Pomegranate Pistachio Bark

This Dark Chocolate Pomegranate Pistachio Bark is quick and easy , and it is both sweet and salty to satisfy your chocolate cravings.

  • 1/4 Cup Crushed Almonds**
  • 1/4 Cup Pistachios** ((Unshelled))
  • 1/3 Cup Pomegranates**
  • 1/2 Cup Coconut Oil ((Melted) )
  • 1/2 Cup Unsweetened Dark Chocolate Cocoa Powder*
  • 1 Tbsp Pure Vanilla
  • 1 1/2 Tbsp Honey
  1. Seed the Pomegranate. Do this in a bowl of water with seed side down in the water and skin side up. The seeds will sink while the remaining portion will float. 

  2. Combine coconut oil, cocoa powder, and vanilla in a medium mixing bowl. If your coconut oil is still warm from melting, wait to add the honey until the mixture is cooled. If the mixture is not as sweet as you desire continue to add 1/4 to 1/2 Tbsp of honey until the desired sweetness is reached. 

  3. Cover a baking sheet with parchment paper and spread the chocolate mixture over the parchment paper until the desired thickness is reached. Note: Be careful to not go too thin or the toppings will have a harder time sticking in the chocolate. 

  4. Sprinkle the crushed almonds, pistachios, and pomegranates on top of the chocolate spread.

  5. Place in the freezer to chill for 45 minutes or the refrigerator for 1.5 hours at minimum. 

  6. Remove from freezer/refrigerator and break apart into pieces. Store in the refrigerator in an air tight container. 

* Regular Cocoa can be used in place of Dark Chocolate. 

**Ingredients are option and can be substituted for desired toppings 

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