Chocolate Strawberry Bark
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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Servings: 24 pieces
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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.½ cup unsweetened shredded coconut
- 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.16 ounces good quality dark chocolate
- Once the chocolate is melted, fold in half of each the freeze dried strawberries, chopped pistachios, and toasted coconut. Stir gently to combine.1 cup freeze-dried strawberries, ½ cup chopped pistachios
- 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.1 teaspoon flaky sea salt
- 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.
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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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