This Chocolate Bark is easy to make with dark chocolate, crunchy pistachios, dried cranberries and apricots. So delicious and takes just minutes to make! Perfect for snacking, holiday gifts and cookie platters! Freezer-friendly, gluten-free, dairy-free, vegan, paleo, refined sugar-free with low carb and keto options.
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Easy Chocolate Bark Recipe
Looking for a healthy and easy candy recipe to make for the holidays? This Chocolate Bark is easy to make and one of our favorite homemade gifts we make for family, friends and neighbours for Christmas. All you need is some dark chocolate, crunchy pistachios, dried cranberries and apricot.
Just like our Peppermint Bark, this Christmas Bark is a holiday staple and takes just a few minutes to make. Plus, it’s super easy to customize depending on what you like or have in your kitchen pantry. This version is dairy-free, vegan, gluten-free, paleo and can easily be made low carb or keto by leaving out the dried fruit and swapping the pistachios for pecans or almonds.
Why we love this easy candy recipe
- No bake and easy to make and customize depending on your dietary preference
- Vegan, dairy-free, gluten-free with paleo, low carb and keto sweetener options
- A healthy and delicious treat that is perfect for gift giving!
Ingredients you need
Classic Christmas bark recipes are typically made with milk chocolate or semi-sweet chocolate. To keep this chocolate bark vegan, we are going to be using:
For the Chocolate layer:
- Dark chocolate or dairy-free chocolate chips: we recommend using your favorite brand or high-quality chocolate. We like Hu’s Kitchen, Pascha’s Organics or Lily’s Sweets
- Pistachios: or sub with sliced almonds, pecans, walnuts or Macadamia nuts for low carb / keto.
Optional topping
- Dried cranberries: leave out for low carb or keto
- Dried apricots: leave out for low carb or keto
How to make Chocolate Bark
- Prepare baking pan: Line a 9 x 9 square pan baking pan with parchment paper. Set aside.
- Melt the chocolate: In a heatproof bowl, melt chocolate over a double-boiler on the stove or in the microwave in 15-second intervals, stirring well in between. Do not overheat. Once melted, stir in the orange extract if using.
- Add to pan: Spread the melted chocolate evenly into the prepared pan. Place the baking pan in the fridge for 10 minutes or the freezer for about 5 minutes, until almost set.
- Add toppings: Sprinkle with dried cranberries, pistachios and apricots evenly on top. Sprinkle it with a little sea salt.
- Chill until set: Place the pan in the fridge and chill until completely hardened, about 1-2 hours. Once ready, break or cut into pieces. Store in the fridge in an airtight container for up to 2 weeks.
Helpful tips for the best Christmas bark
- Use an offset spatula to easily spread the chocolate into a thin even layer.
- You can use chopped almonds, hazelnuts, pecans, walnuts, dried blueberries or even cacao nibs for the topping
How to Store Dark Chocolate Bark
This vegan chocolate bark is best stored in a tightly sealed container in a dark cool place or in the fridge. It should last about 2 weeks making it perfect for gifting!
Can you freeze Christmas bark?
Yes, you can definitely store these in the freezer in an airtight container for up to 3 months.
More holiday chocolate and candy recipes:
This Chocolate Bark is easy to make with dark chocolate, crunchy pistachios, dried cranberries and apricots. So delicious and takes just minutes to make! Perfect for snacking, holiday gifts and cookie platters! Freezer-friendly, gluten-free, dairy-free, vegan, paleo, refined sugar-free with low carb and keto options.
- 9 ounces chopped dark chocolate OR 1 1/2 cups dairy-free chocolate chips , we like Hu's Kitchen, Pascha's Organics or Lily's Sweets (regular dark chocolate works as well if not dairy-free)
- 1/4 cup dried cranberries , may leave out for low carb / low sugar / keto
- 1/4 cup shelled pistachios , chopped. May sub with sliced almonds, pecans, walnuts or Macadamia nuts for low carb / keto.
- 2 dried apricots , finely chopped, may leave out for low carb / low sugar / keto
- 1 tsp pure orange extract , optional
- flakey sea salt , for topping
Line a 9 x 9 square pan baking sheet with parchment paper. Set aside.
In a heatproof bowl, melt chocolate over a double-boiler on the stove or in the microwave in 15-second intervals, stirring well in between. Do not overheat. Once melted, stir in the orange extract if using.
Spread the melted chocolate evenly into the prepared pan. Place the baking pan in the fridge for 10 minutes or the freezer for about 5 minutes, until almost set.
Sprinkle with dried cranberries, pistachios and apricots evenly on top. Sprinkle with a tiny pinch of flakey sea salt.
Place the pan in the fridge and chill until completely hardened, about 1-2 hours. Once ready, break or cut into pieces.
Store in the fridge in an airtight container for up to 2 weeks.
How to store:
Stored a tightly sealed container in a dark cool place or in the fridge. It should last about 2 weeks.
How to freeze:
Store these in the freezer in an airtight container for up to 3 months.
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