Blueberry Coconut And Pistachio Chocolate Bark Recipes

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COCONUT, PISTACHIO + BLUEBERRY BARK



Coconut, Pistachio + Blueberry Bark image

A layer of coconut butter is sweetened with maple syrup and dotted with pistachios and dried blueberries. This sweet treat is full of healthy fat, nutrients, and amazing flavor.

Provided by Ashley

Categories     Dessert + Snack

Time 15m

Number Of Ingredients 4

1 cup coconut butter (note: this is different than coconut oil)
1 tablespoon pure maple syrup
1/4 - 1/3 cup pistachios
1/2 cup dried blueberries

Steps:

  • Melt coconut butter in a double boiler, stirring constantly until smooth. Whisk in maple syrup.
  • Prepare a baking sheet by lining it with a sheet of parchment paper.
  • Pour the melted coconut butter over baking sheet and spread into a 1/4-inch layer.
  • Sprinkle with pistachios and dried blueberries.
  • Pop in freezer for 15 minutes to set.
  • Using a very sharp knife, cut into pieces.
  • Store in freezer. (note: because of the maple syrup, this bark will absolutely melt after sitting at room temperature for an extended period of time. Be sure to enjoy directly from the freezer).

PISTACHIO, PINK PEPPERCORN, AND CURRANT BARK



Pistachio, Pink Peppercorn, and Currant Bark image

This stunning chocolate bark has a festive Christmas feel, thanks to colorful red and green toppings. You can top this bark with almost anything of course, but the red and green combinations truly make it feel like Christmas! Two variations are listed below the recipe.

Provided by Diana Moutsopoulos

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 57m

Yield 8

Number Of Ingredients 4

3 (4 ounce) bars dark chocolate, chopped, divided
4 tablespoons pink peppercorns
2 tablespoons chopped pistachio nuts
2 tablespoons dried currants

Steps:

  • Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
  • Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread into a thin, even layer using a spatula. Scatter pink peppercorns, pistachios, and currants quickly over chocolate before it sets.
  • Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.

Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 2.1 mg, Fat 14.7 g, Fiber 3.9 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 13.8 mg, Sugar 21.6 g

DARK CHOCOLATE BARK WITH PISTACHIOS AND SEA SALT



Dark Chocolate Bark with Pistachios and Sea Salt image

Making this bark (simply a sheet of chocolate studded with toppings) couldn't be easier: You can mix up a batch in about 5 minutes before chilling in the fridge.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 6 to 8

Number Of Ingredients 4

Vegetable cooking spray
8 ounces dark chocolate (70 percent cacao), melted
1/4 cup shelled pistachios, chopped
1/4 teaspoon sea salt, such as Fleur de sel or Maldon

Steps:

  • Lightly coat an 8-inch pan with cooking spray. Line with parchment paper, leaving a small overhang. Pour in chocolate and smooth with a spatula into an even layer.
  • Sprinkle with pistachios and sea salt. Chill in fridge until completely set, about 30 minutes. Peel off parchment, and break into pieces.

Nutrition Facts : Calories 185 g, Fat 16 g, Fiber 4 g, Protein 5 g, Sodium 74 g

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