Pomegranate-Pistachio Bark

Pomegranate-Pistachio Bark

Pomegranate-Pistachio Bark
Nutrition Information
  • Serves: 24 pieces
  • Serving size: 1 piece
  • Calories: 127
  • Fat: 8g
  • Saturated fat: 4g
  • Trans fat: 0g
  • Carbohydrates: 11g
  • Sodium: 13mg
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Copyright Toby Amidor, The Easy 5-Ingredient Healthy: Simple Recipes to Make Healthy Eating Delicious, Rockridge Press, 2018. Photo courtesy of Hélène Dujardin.
  • ½ cup raw shelled pistachios, roughly chopped
  • 1 pound 60% dark chocolate, broken into pieces
  • ½ cup pomegranate arils, liquid drained
  • ⅛ teaspoon sea salt
  1. Line a baking sheet with parchment paper. Set aside.
  2. Heat a small skillet over medium heat. Add the pistachios and cook until toasted, about 3 minutes. Set aside cool.
  3. In a small saucepan, bring a cup of water to a boil, then reduce heat to a simmer. Place a heat-proof medium bowl on top of the saucepan to make a double boiler. Add the chocolate to the bowl and cook, stirring gently with a wooden spoon until the mixture is smooth, about 5 minutes. Spoon the chocolate onto the prepared baking sheet, spreading to the edges evenly with a spatula.
  4. Evenly sprinkle the chocolate with the pistachios, pomegranate arils, and sea salt.
  5. Transfer the baking sheet to the refrigerator for about 45 minutes, until the chocolate sets.
  6. Break the bark into 24 pieces and serve.


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