Pistachio Bark

Sweet and salty chocolate bark, with bittersweet and white chocolate layers and topped with delicious pistachio nuts, is sure to be a holiday hit . Get the recipe!

Lectin Free Gourmet Pistachio Bark

If it's the holidays, you need a festive chocolate bark on your dessert tower. You already pistachios and chocolate. So naturally, pistachio bark is an obvious choice for Christmas. I mean, they're green! And this pistachio bark is so easy and tasty, you'll turn red with embarrassment that you didn't make it before now.


We use deep, dark 85% cacao chocolate to create a "strong" foundation. The middle layer is organic cacao butter blended with pistachio extract to give it a little extra distinct nutty flavor.


If you can't find pistachio extract, don't worry. You can also use almond extract. Finally, salted pistachios finish off this unique and special chocolate bark your holiday guests won't soon forget.

Everyone will think you fussed. But really, you just melted, poured and sat. This leaves time for other things like caroling, happy hours, and shopping. Treat your family and friends to pistachio bark this holiday season. Share it in treat bags, or stack it on your cookie tray.

Let's make it!

The Recipe


LFG Spiced Golden Bark

3.5 oz 85% Cacao Chocolate Bar (broken into pieces)

1 oz Organic Cacao Butter Wafers (like Anthony's)

1 T Powdered Erythritol (like Lakanto)

1/2 t Pistachio Extract (or Almond Extract)

1/4 C Whole Salted Pistachio Nuts

Step 1: Melt the Dark Chocolate

Spray a 6" x 6" square baking pan with coconut oil. Create a double boiler with a saucepan of water and a metal bowl large enough to set on top. Bring water to a boil, then turn off heat. Place chocolate pieces into the bowl. Let soften 5 minutes. Whisk until smooth. Pour into the greased pan. Use a rubber scraping to get it all. Gently shake the pan so that the molten chocolate is level and fills the corners. Set aside on a cool countertop.

Step 2: Make the White Chocolate

Wash the metal bowl and whisk well to remove all the dark chocolate. Bring water to a boil again. Set the bowl on top of the saucepan and turn off heat. Place cacao butter and into the bowl to melt. Whisk in powdered sweetener and extract. When completely melted, the mixture will look like oil. Pour it over the dark chocolate layer that has already begun to set. Place the pan in refrigerator to set for 10 minutes.

Step 3: Add Pistachios

While top layer is still slightly soft but beginning to turn white, sprinkle the salted nuts on top and push them ever so slightly into the bark.

Serve this festive bark with your other holiday cookies and treats. ENJOY!