Description
This white chocolate bark with cranberries and pistachios makes the perfect dessert for the festive holiday season – with bright red dried cranberries, vibrant pistachios on rich white chocolate – it’s easy, delicious and perfect for the holidays! Totally gluten-free too.
Ingredients
- 8 ounces white chocolate
- 1/2 cup unsalted shelled pistachios
- 1/2 cup dried cranberries
- 2 tablespoons coconut oil
Instructions
- Melt Chocolate & Coconut Oil: Break chocolate into pieces and place into a microwave-safe bowl. Add coconut oil. Microwave in 30-second bursts, stirring after each.
- Stir Until Smooth: Stir the melted chocolate and coconut oil mixture until completely smooth.
- Toast Pistachios: Toast pistachios in a dry skillet over medium heat for 3–4 minutes, stirring often.
- Chop Pistachios: Transfer pistachios to a cutting board and chop into mixed-size pieces.
- Pour Melted Chocolate into Baking Pan: Line a 6″ x 9″ baking pan or baking pan with foil, pour in the chocolate, and spread evenly.
- Sprinkle Pistachios: Sprinkle pistachios over the top.
- Add Cranberries: Add dried cranberries over the top.
- Chill Until Firm Before Breaking into Pieces: Cool at room temperature, then chill in the fridge for 1–2 hours until firm. Break and Serve: Slice or break into pieces.
Notes
White Chocolate: I used regular white chocolate, but if you are lactose-intolerant, go ahead and use dairy-free white chocolate instead.
Pistachios: I recommend using unsalted pistachios since this is a sweet dessert. Make sure to toast the pistachios for extra crunch.
Dried Cranberries: Make sure to use dried cranberries (not fresh cranberries).
Coconut Oil: I recommend using refined coconut oil (which has a neutral taste) as opposed to extra virgin coconut oil (which has a more pronounced coconut flavor and smell).
- Prep Time: 5 mins
- Chilling Time: 2 hours
- Cook Time: 5 mins
- Category: Desserts
- Method: No-Bake
- Cuisine: Western
