Raspberry, Pistachio and Coconut Chocolate Bark

White Chocolate Bark Foodlovers Helen Jackson
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Pretty to look at and lovely to eat, chocolate bark can be made with a variety of dried fruit and nuts.


  • 250g white chocolate
  • 70g packet Tasti pistachio nuts, lightly toasted
  • 1/3 cup Tasti coconut chips, lightly toasted
  • 1/4 cup freeze dried raspberries



Line a chopping board with aluminium foil.

Roughly chop the white chocolate and then gently melt in a bowl over a saucepan of simmering water. Once the chocolate starts to melt, turn off the heat and leave to sit for 5 minutes before stirring until smooth.
Pour the white chocolate onto the foil and spread into a rectangle approximately 3mm thick.
Roughly chop the pistachio nuts and coconut chips, sprinkle over the chocolate.
Scatter over a few whole raspberries and then crush the others a little with your fingers before sprinkling over the chocolate as well.

Set aside to set and then break into shards.
Store in an airtight container either in the fridge or a cool spot.


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