This strawberry chocolate bark recipe is decadent and bursting with flavor. This easy dessert combines rich dark chocolate with tangy freeze-dried strawberries, crunchy pistachios, and the subtle sweetness of toasted shredded coconut, all topped off with a sprinkle of flaky sea salt. It’s a delicious mix of textures and flavors that has the perfect sweet and salty bite.
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Trust me when I say this chocolate strawberry bark is amazing! The best part is, it's a really easy recipe to make and the combination of freeze-dried strawberry slices, pistachios and toasted coconut combined with good-quality dark chocolate takes it to a new level!
When I first made this chocolate bark, I was surprised how impressive it looked, just like these almond meringue cookies. It's definitely going to be my Christmas chocolate bark that I make every year. Whether it’s for Christmas, Valentine’s Day, a thoughtful homemade gift, or just a quick sweet decadent treat, this bark is as versatile as it is delicious.
The combination of vibrant freeze-dried strawberries and bright green pistachios creates a visual appeal that’s perfect for any occasion. And if you're gifting this chocolate bark, consider adding these rocky road brownies, chocolate chip peanut butter cookies, and these chocolate peanut butter rice crispy treats to your dessert tin.
What I love most about this recipe is its simplicity. With just a handful of simple ingredients and no baking required, it’s the kind of dessert you can make on a whim. Plus, you can easily customize it with your favorite toppings like crispy rice cereal, white chocolate chips, or even a drizzle of creamy peanut butter or cashew butter for extra flair.
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Why You'll Love This Recipe
- Quick and Easy: This no-bake dessert comes together in minutes and is perfect for any level of cooking experience.
- Customizable: Add your favorite toppings like dark chocolate chips, different nuts, sprinkles, or dried fruits for a personal touch.
- Perfect for Gifting: The vibrant colors and luxurious taste make it ideal for holidays like Valentine’s Day or as a sweet thank-you gift.
- Great Make-Ahead Treat: Store it in an airtight container or cellophane bags for gifting to enjoy this perfect treat for days.
Recipe Ingredients
You'll need the following ingredients to make this chocolate bark recipe:
Ingredient Notes:
- Good Quality Dark Chocolate: Use high-quality dark chocolate for the best flavor. You can substitute with milk or white chocolate if preferred. I prefer using vegan dark chocolate. If you use dark chocolate chips, you may need to add a tablespoon of coconut oil when melting to create a smooth consistency.
- Freeze-Dried Strawberries: These provide a concentrated strawberry flavor and a gorgeous pop of red color and crunch. Avoid fresh strawberries, as they add moisture that can affect the texture, or dehydrated strawberries which are chewy.
- Chopped Pistachios: Add a salty crunch that pairs beautifully with the chocolate and strawberries.
- Unsweetened Shredded Coconut: Provides a subtle sweetness and chewy texture.
- Flaky Sea Salt: A sprinkle of flaky salt on top enhances all the flavors, balancing the sweetness and adding a touch of sophistication.
See recipe card below for all ingredients and quantities.
How to Make Strawberry Chocolate Bark
- Toast the Shredded Coconut: In a small pan over medium heat, dry toast the shredded coconut for 30 seconds to 1 minute, stirring frequently to prevent burning. Once lightly golden, remove the coconut immediately from the pan to stop further toasting. Set aside.
- Melt the Chocolate: In a microwave-safe bowl or double boiler, melt the dark chocolate until smooth and glossy. If using the microwave, heat in 20-second intervals, stirring in between.
Mix in Ingredients: Once the chocolate is melted, fold in half of each the freeze dried strawberries, chopped pistachios, and toasted coconut. Stir gently to combine.
- Spread the Chocolate: Pour the chocolate mixture onto a parchment lined baking sheet and spread it into an even layer with an offset spatula or the back of a spoon.
Add Toppings: Sprinkle the remaining freeze-dried strawberries, pistachios, and toasted coconut evenly over the top of the chocolate layer. Lightly press the toppings into the surface just enough to stick. Finish with a light sprinkle of flaky sea salt on top of the bark.
- Chill and Set: Place the baking sheet in the refrigerator for 20-30 minutes, or until the chocolate is firm and set. The bark can also be left at room temperature to set.
- Slice and Serve: Once set, use a sharp knife to cut or break the bark into smaller pieces.
Expert Tips
- Use High-Quality Chocolate: For the best flavor and texture, use high-quality dark chocolate with at least 70% cocoa. This will ensure a rich, smooth base for your strawberry chocolate bark.
- Toast for Flavor: Don’t skip toasting the shredded coconut—it enhances the natural nuttiness and adds depth to the bark’s flavor. Just be sure to keep a close eye on it as it can burn quickly.
- Customize Your Mix-Ins: Feel free to experiment with other toppings like chopped almonds, dried cranberries, or even a sprinkle of crushed pretzels (gluten-free of course) for added crunch and flavor. It’s a versatile treat that can be tailored to your taste preferences!
Serving Suggestions
- Valentine’s Day Treat: The vibrant colors make it a festive addition to your Valentine’s Day dessert table, just like these chocolate covered raspberry bites.
- Gift Idea: Package in cellophane bags tied with ribbon for a thoughtful homemade gift.
- Everyday Indulgence: Pair with a cup of coffee or your favorite tea for a sweet snack.
- Dessert Charcuterie: Add to a platter with chocolate tahini cookies, fruits, and other sweets for a fun party spread.
Storage Tips
- Room Temperature: Store in an airtight container for up to a week in a cool, dry place.
- Refrigeration: For best results, keep in the fridge for a couple of weeks.
- Freezing: Freeze the bark in a freezer bag for up to 2 months. Thaw at room temperature before serving.
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Recipe
Strawberry Chocolate Bark Recipe
Ingredients
- ½ cup (47 grams) unsweetened shredded coconut
- 16 ounces (454 grams) good quality dark chocolate, chopped
- 1 cup (26 grams) freeze-dried strawberries, chopped
- ½ cup (62 grams) chopped pistachios
- 1 teaspoon flaky sea salt
Instructions
- Line a baking sheet with parchment paper and set it aside.
- In a small pan over medium heat, dry toast the shredded coconut for 30 seconds to 1 minute, stirring frequently to prevent burning. Once lightly golden, remove the coconut immediately from the pan to stop further toasting. Set aside.
- In a microwave-safe bowl or double boiler, melt the dark chocolate until smooth and glossy. If using the microwave, heat in 20-second intervals, stirring in between.
- Once the chocolate is melted, fold in half of each the freeze dried strawberries, chopped pistachios, and toasted coconut. Stir gently to combine.
- Pour the chocolate mixture onto the prepared baking sheet and spread it into an even layer with an offset spatula or the back of a spoon.
- Sprinkle the remaining freeze-dried strawberries, pistachios, and toasted coconut evenly over the top of the chocolate layer. Lightly press the toppings into the surface just enough to stick. Finish with a light sprinkle of flaky sea salt on top of the bark.
- Place the baking sheet in the refrigerator for 20-30 minutes, or until the chocolate is firm and set. The bark can also be left at room temperature to set.
- Once set, use a sharp knife to cut or break the bark into smaller pieces.
Notes
- Use High-Quality Chocolate: For the best flavor and texture, use high-quality dark chocolate with at least 70% cocoa. This will ensure a rich, smooth base for your strawberry chocolate bark.
- Toast for Flavor: Don’t skip toasting the shredded coconut—it enhances the natural nuttiness and adds depth to the bark’s flavor. Just be sure to keep a close eye on it as it can burn quickly.
- Store in an airtight container for up to a week in a cool, dry place. For best results, keep in the fridge for a couple of weeks.
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