Chocolate Bark with Raspberries, Pistachios, and Orange Zest
*Makes about 20 3-inch pieces
This is my signature dessert – rich, mood-boosting, and a true feel-good treat! Velvety chocolate meets tangy raspberries, crunchy pistachios, and fragrant orange zest for a bark that’s as beautiful as it is satisfying. It’s easy to make, fun to customize, and best enjoyed slowly. Because chocolate should always be savored!
INGREDIENTS
1 pound dark chocolate (70% cacao or higher)
1 teaspoon coconut oil
1 cup freeze-dried raspberries, lightly crushed
1 cup pistachios, roughly chopped
2 teaspoon grated orange zest
1 teaspoon flaky sea salt (optional)
*Makes about 20 3-inch pieces
This is my signature dessert – rich, mood-boosting, and a true feel-good treat! Velvety chocolate meets tangy raspberries, crunchy pistachios, and fragrant orange zest for a bark that’s as beautiful as it is satisfying. It’s easy to make, fun to customize, and best enjoyed slowly. Because chocolate should always be savored!
INGREDIENTS
1 pound dark chocolate (70% cacao or higher)
1 teaspoon coconut oil
1 cup freeze-dried raspberries, lightly crushed
1 cup pistachios, roughly chopped
2 teaspoon grated orange zest
1 teaspoon flaky sea salt (optional)
METHOD
Line a rimmed baking sheet with parchment paper. In a heatproof bowl over a pan of simmering water, melt the chocolate and coconut oil. Stir until smooth.
Remove the chocolate from heat and stir in half the raspberries and pistachios. Mix well. Pour the chocolate onto the parchment paper. Spread the mixture into a rectangle. Quickly add the remaining toppings, including the zest and sea salt.
Refrigerate uncovered for about 30 to 45 minutes or until hardened. Chop or break into pieces to serve. Store in the refrigerator for up to one week or in the freezer for up to 3 months. Enjoy!
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