Salty and sweet, this vegan Cherry and Pistachio Chocolate Bark is the perfect treat. Just 5 minutes to prep with only 4 ingredients.
I've been kind of obsessed with cherries lately. First it was these brownies and then it was these mini loaves and now it's this Cherry and Pistachio Chocolate Bark.
The great thing about this recipe is it requires very little effort, just a few ingredients, and in just a short time you can be indulging in a sweet and salty, crunchy and creamy treat. Oh yeah, it's got a little of everything going on.
Ingredients
This chocolate bark has all the usual players-nuts, fruit, and chocolate of course, but the addition of coconut butter makes this a real treat. It adds a subtle coconut flavor and an extra bit of creaminess as it melts in your mouth. Of course if you're one of those people that doesn't like coconut, you can leave it out if you really must.
Instructions
Making this bark is surprisingly simple. Start by melting chocolate using a microwave or on the stovetop. Then stir in some cherries and pistachios and spread on a baking sheet lined with parchment paper. Drizzle on coconut butter and top with additional cherries and pistachios. Chill to set and then snap into pieces. It's that easy!
Equipment
There is no special equipment needed to make this chocolate bark. You will only need a small baking sheet, parchment paper or silicone mat and a microwave to melt the chocolate. You can also melt the chocolate on the stovetop using a double boiler.
Storage
Store chocolate bark in an airtight container in the refrigerator. Good for up to a 1-2 weeks or maybe longer.
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Dried Cherry and Pistachio Chocolate Bark
Ingredients
- 6 oz vegan chocolate
- ¼ cup salted roasted pistachios, shells removed and roughly chopped
- ¼ cup dried cherries or cranberries
- 2-3 tsp melted coconut butter
Instructions
- Line a baking sheet with parchment paper.
- Carefully heat chocolate in the microwave in 20 second intervals stirring between each interval until melted or use a double boiler to melt on the stovetop.
- Mix half of the pistachios and cherries into chocolate and stir to coat.
- Spread chocolate mixture on baking sheet in a even layer to your desired thickness.
- Spoon coconut butter over chocolate and add remaining pistachios and cherries.
- Refrigerate until chocolate sets.
- After chocolate has set break into smaller pieces.
- Store in an airtight container in the refrigerator.
Did you make this recipe? Let me know!