Pomegranate Pistachio Chocolate Date Bark

If you’re looking for a festive treat that feels decadent yet simple, this Pomegranate Pistachio Chocolate Date Bark delivers. Inspired by classic holiday bark, this version starts with a layer of soft, caramel-like medjool dates that add natural sweetness, fiber, and key minerals like potassium. Once coated in rich dark chocolate and topped with crunchy pistachios and juicy bursts of pomegranate, every bite hits all the textures—crisp chocolate shell, chewy center, and fresh pops of sweetness.

Beyond the flavor, each ingredient brings something beneficial: dark chocolate adds antioxidants, pistachios contribute heart-healthy fats and plant-based protein, and pomegranate arils offer vitamin C and polyphenols. Beautiful on a dessert board, freezer-friendly, and made with just a handful of ingredients, this elevated bark may easily become your holiday staple.

And if you like this recipe, then make sure to also check out this Chocolate Peanut Crunch Dark Bark and this Dark Chocolate Bark.

Pomegranate Pistachio Chocolate Date Bark

Ingredients

• 18-20 medjool dates

• 3/4 cup dark chocolate chips

• 1/2 cup pomegranate arils

• 1/3 cup chopped roasted and salted pistachios

• 1 tbsp coconut oil

• flaked sea salt, for topping

Instructions

1. Slice/open dates lengthwise and remove pits. Lay each date flat, open side facing up, on parchment-lined baking sheet. Line dates in a 4 or 5 x 4 formation, minimizing as much gaps between dates as possible.

2. Add another piece of parchment paper on top of the dates and use the bottom of a glass or rolling pin to press down on dates to flatten them. Carefully remove parchment paper (it’s okay if they peel up a little bit, just put them back in place).

3. Add 1/2 cup dark chocolate chips and 1/2 tbsp coconut oil to a microwave-safe bowl and microwave in 30 second increments, stirring in between until chocolate is fully melted.

4. Pour melted chocolate over the date layer and use a spoon to spread out evenly.

5. Sprinkle on the pomegranate seeds and pistachios in an even layer. Tap them lightly to help them sit into the chocolate layer.

6. Add the remaining 1/4 cup dark chocolate chips and 1/2 tbsp coconut oil to a microwave-safe bowl and microwave in 30 second increments, stirring in between until chocolate is fully melted.

7. Generously drizzle the chocolate over the pomegranate and pistachios.

8. Top with a sprinkle of flaked sea salt. Place bark in freezer for at least 30 minutes. Slice into small squares. Keep stored in the freezer.