Dark Chocolate Bark with Cherries and Pistachios Recipe

The nuts and seeds that stud this chocolate bark also offer healthy anti-inflammatory fats. Feel free to swap the nuts, seeds, or fruit we’ve used here to suit your taste (or dietary needs) and to use what you have on hand. To add more protein (and crunch!), sprinkle on ¼ to ⅓ cup puffed quinoa—you can find this ingredient from brands like Kapok Naturals or Z Natural Foods—along with or in place of the seeds or nuts.

This recipe is: gluten free, vegetarian

Prep: 15 minutes

Cook: 5 minutes

Chill: 1 hour

Yield: About 35 pieces

Serving size: About 2 pieces

Ingredients

• 12 ounces dark chocolate (at least 70%), roughly chopped
• ⅔ cup roasted, unsalted pistachios, roughly chopped
• ¼ cup roasted, unsalted sunflower seeds
• ⅓ cup unsweetened dried cherries, chopped
• ½ teaspoon flaky sea salt (such as Maldon), optional

Directions

Line a baking sheet with parchment paper.

Melt the chocolate. To do that, you can use a microwave or a double boiler:

• Microwave method: Place the chocolate in a medium microwave-safe bowl. Microwave for 30 seconds, then stir. Repeat, microwaving 30 seconds at a time until the chocolate is fully melted.
• Double boiler method: Place the chocolate in a medium heatproof bowl. Separately, fill a saucepan with 1 inch of water. Bring the water to a simmer over medium heat. When the water is simmering, reduce the heat to low and place the bowl on top, making sure the bottom of the bowl doesn’t touch the water. Let stand until the chocolate has almost completely melted, about 5 minutes. Remove the bowl from the saucepan and set on the counter. Stir until the chocolate has melted completely.

In a bowl, toss together the pistachios, sunflower seeds, and cherries. Reserve about ⅓ cup of the mixture for topping, then add the rest to the melted chocolate.

Stir the mix-ins until they’re covered with chocolate. Then, spread the chocolate mixture on the lined baking sheet to ¼-inch thickness. (It won’t cover the baking sheet completely, and don’t worry about making it into a particular shape.)

Sprinkle the reserved nut mixture over the top, then sprinkle with flaky salt, if using.

Let cool for 5 minutes, then transfer to the refrigerator to chill until firm, at least 1 hour.

Break the bark into about 35 pieces and serve. Keep leftovers covered in the refrigerator for up to a week.

Notes:

• To make this bark dairy free, use a dairy-free chocolate, such as Hu Kitchen or Theo.
• Want a shortcut? Use a generous cup of your favorite trail mix instead of the pistachios, sunflower seeds, and cherries. Roughly chop the trail mix or pulse it in a food processor before using it.
• The flaky salt is optional, but it makes a really nice addition if you have it on hand.

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