Chocolate Pistachio Bark

This recipe is shared with permission from For Good Measure. Jennifer Shun is a writer, skilled home cook, and mother of a daughter living with type 1 diabetes. She shares her recipe development, food styling, and photography passions on her diabetic lifestyle blog

Servings: 14


  • 14 ounces 85% dark chocolate
  • ¾ cup raw shelled hemp seeds, divided
  • ½ cup roasted pistachio kernels
  • 3 tablespoons cocoa nibs


  1. Line a rimmed baking sheet with aluminum foil.
  2. Break apart chocolate into small pieces.
  3. Set a double boiler over medium heat. *
  4. Add chocolate pieces and stir occasionally until melted.
  5. Remove from heat and add ½ cup hemp seeds, stirring until combined.
  6. Pour chocolate mixture onto prepared sheet.
  7. Sprinkle remaining ¼ cup hemp seeds, pistachio kernels and cocoa nibs over surface.
  8. Place pan in freezer for ten minutes, remove, and finish setting at room temperature for one hour.
  9. Peel away aluminum foil and break into quarter-sized pieces.
  10. Store refrigerated in an airtight container.

Naturally low-carb & gluten-free

If you do not have a double boiler, simmer a few inches of water in a medium saucepan, fit a glass bowl inside, ensuring water does not enter the container.

Nutritional Info per serving (1 serving = 2 tbsp):

Calories: 281, Fat: 22g, Carbs: 12g, Fiber: 4g, Sugar: 3g, Protein: 7g

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