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Dark Chocolate Bark For The Holidays (Gluten/Dairy Free)

A decadent holiday chocolate bark that's both gluten free and dairy free.
Course Dessert, Snack
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Calories 280kcal
Author Jen @ glutenfreethyme.com


  • 1 cup dark chocolate chunks or more if desired (tempered, Enjoy Life is GF and dairy free/ Toll House dark chocolate morsels are GF))
  • 1 pomegranate using the juice and seeds
  • 1-2 tablespoons sugar
  • 40 pistachios about a handful! (roasted & salted; shelled, chopped (Setton Farms are GF certified))
  • 3-4 tablespoons walnut halves chopped (look for GF label OR “Made in a facility with other tree nuts.”)
  • 2-3 regular candy canes ground in a food processor (Bob’s is GF)


  • You will cook the pomegranate first. I slice a pomegranate in fourths, then turn each skin inside out and scrape out the seeds. Then I pick out the yellow colored flesh and keep the juice and seeds.
  • Heat a skillet to medium low to medium and pour in pomegranate juice with seeds. Stir and add a pinch or two of sugar. You will stir this for approximately 20 minutes OR until the consistency thickens and gets sticky. Be mindful not to burn. Take off heat and scrape onto parchment paper when finished. Then flatten and let it cool and dry completely.
  • While this cools, temper your chocolate. I place dark chocolate in microwave glass bowl and heat for 30 seconds. Stir, then heat another 30 seconds. Do this a total of about 4 times. You will see tiny little pieces still needed to melt. If you see these, you are done. Give it a stir and these pieces will melt from the heated chocolate! If you microwave too much, you will burn the chocolate!
  • When chocolate is tempered, pour onto a baking sheet lined with parchment paper. You will spread it out like a big rectangle and in one smooth layer. It will not take up the size of a regular baking sheet. The bark should be thin, so just eye it. Don’t smooth the edges, but rather work from the inside out. Once the piece looks spread out and uniform, you will add your toppings. Work quickly as the chocolate needs to stay wet.
  • In a small kitchen bowl, mix up ground candy cane, chopped walnuts and chopped pistachios. You want the pistachios and walnuts to be chopped around the same size, and the candy cane will be almost like a grainy powder. Mix it all up, then sprinkle all over wet chocolate! It’s so fun!
  • Grab the pomegranate you cooked. It will be like a sticky molasses or at least sugary and sticky. Take it and sprinkle all over the chocolate as well. It will be sticky so do your best.
  • Gently press down on all the toppings slightly, so they are secured to the chocolate. Then let sit for awhile. Once hardened, you can break your pieces, then plate them and put in the fridge until ready to serve. The bark tastes fantastic when served right out of the fridge!