Apricot Pistachio Chocolate Bark
Don’t you love chocolate bark? This keto chocolate bark is low-carb, grain-free, gluten-free, and dairy-free. The dark chocolate and apricot make a perfect pairing. Bookmark this recipe and save it for Christmas; it is absolutely worth it!
Servings 12
Ingredients
- 2 ½ cups vegan dark chocolate chunks or chips; soy-free if necessary
- 2 tsp coconut oil
- ⅓ cup roughly chopped pistachios
- Heaping ½ cup chopped dried apricots
- Flaked sea salt
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat. If possible, use binder clips to clip the edges of the paper to the rim of the sheet. This will hold it in place when you’re spreading the chocolate.
- Melt the chocolate with the coconut oil in a double boiler or a heatproof bowl on top of a pot of boiling water, stirring frequently, until smooth.
- Pour the chocolate onto the prepared baking sheet and use a silicone spatula to spread it until it’s about ¼ inch(6 mm) thick. Sprinkle the top with the pistachios and apricots, then with salt. Refrigerate for 1 hour, or until completely set.
- Break the bark into pieces and place the pieces in cellophane bags tied closed with string or in a cute box. Store in a cool, dry place.
Notes
VARIATIONS
- You can, of course, use different dried fruits and/or nuts in this bark. Just use equal quantities as listed and you’ll be golden.
- You can, of course, use different dried fruits and/or nuts in this bark. Just use equal quantities as listed and you’ll be golden.
- To really make this bark stand out, use high-quality, high-cacao-content chocolate.
