Dark Chocolate Pomegranate Pistachio Bark

This quick and easy recipe tastes as good as it looks and is sure to impress at holiday parties. The key here is to use good quality chocolate, and to melt it over a bain marie (water bath). Trust me on this one and don't get in a hurry or try to use a microwave to melt your chocolate. Enjoy!


  • 7 ounces (200 grams) Organic Dark Chocolate (at least 70% cacao)
  • 1 cup Pomegranate Seeds
  • 1/2 cup Pistachios (shelled and chopped)
  • 1/4 cup Unsweetened Coconut Flakes


  1. Line a large baking sheet with parchment paper. Prepare the pomegranate seeds, pistachios and coconut flakes in bowls.
  2. Fill one large pot with water and place a smaller pot inside. Bring to a boil then reduce to lowest heat. Ensure no water is able to escape into the smaller pot! Break the dark chocolate into pieces and add it to the smaller pot. Stir continuously just until melted. Remove from stove top immediately once melted. Do not overheat as this will cause the chocolate to get lumpy.
  3. Pour the melted chocolate onto the baking sheet. Use a spatula to smooth the chocolate into an even layer, about 1/4 inch thick. Quickly sprinkle the pomegranate seeds evenly over top, followed by the pistachios and finally the coconut. Transfer to the fridge or freezer and let chill for 20 to 30 minutes, or until firm.
  4. Once the chocolate is firm, break or cut it into pieces. Enjoy!

Storage: Store in an airtight container in the fridge or freezer and use wax paper to separate the layers.


Simply Delicious Chocolate Almond Bark


  • 1 cup roasted almonds, coarsely chopped (or whole if you prefer)
  • 8 oz 70% cacao organic dark chocolate, roughly chopped
  • Optional: add 1 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp cayenne pepper or chili powder for a Mexican chocolate flavor


  1. Line a baking sheet or pan with parchment paper (choose a pan small enough to fit in your refrigerator).
  2. Fill the bottom of a double boiler with water to about 1/4 full and place over low heat.
  3. Once the water is simmering, add the chocolate to the top of the double boiler and place it on top.
  4. Using a silicone spatula, stir the chocolate gently, being careful not to incorporate much air (do not whisk!)
  5. Once the chocolate is completely melted, gently stir in the chopped almonds.
  6. Pour the chocolate and almond mixture onto your parchment-lined pan (ideally no more than 1/2" thick).
  7. Leave to harden at room temperature or chill in fridge for about 45 minutes.
  8. Once bark is completely hardened, break it into pieces the size of your choice and serve.
  9. Chocolate almond bark may be stored in freezer for up to 4 months.

Try your own variation by adding different nuts, coconut, dried fruit or spices.




Coco Loco Amazeballs


The recipe for these little darlings was adapted from a Metabolic Effect truffle recipe that I put my own spin on. They are ridiculously easy to make and are insanely delicious & satisfying. They're also vegan, gluten free, low carb and low glycemic. Yippee!





1/2 Cup Almond Butter (other nut butters work too - use crunchy for more texture, smooth for a more truffle-y style)

1/4 Cup Organic, Virgin Coconut Oil

1/2 Cup Shredded Coconut, Unsweetened plus additional 2 Tablespoons to coat truffles.

2 Tablespoons Raw, Organic Cocoa Powder, unsweetened

3 Tablespoons Coconut Palm Sugar

12 Drops Liquid Stevia (I used Sweet Leaf brand Vanilla Creme flavor)

1 Teaspoon Coconut extract


In a small saucepan heat nut butter and coconut oil until oil has completely melted and nut butter becomes easy to stir. Do not overheat! Mix well and add remaining ingredients, stirring until well mixed. Chill mixture in freezer for about 30 minutes. Use a tablespoon or ice cream scoop and roll into 1-inch diameter balls. Roll truffles in shredded coconut and chill in refrigerator for about 15 minutes. Store in fridge or freezer. Makes about 16 Amazeballs.

Nutrition Info: 

Serving size: 2 Amazeballs 

Calories 187, Fat 15.5g, Protein 4g, Fiber 3.4g, Carbohydrate 9.4g, Sugars 3g