Imagine your favorite super foods combined with granola and topped with dark chocolate. Does this sound too good to be true? Good! Because we aim to please, we’re sharing our recipe for Chocolate Pistachio Granola Bark. Be prepared to be amazed!
There’s nothing like making chocolate bark to really show off your decadent side. The next time you’re having a party, put a plate of this Pistachio Granola Bark out and just wait for the oohs and ahhhs to ensue. The lightly sweetened and crisp super food granola is topped with a layer of dark chocolate and then garnished with sea salt and pistachios.
This recipe calls for Waxing Kara Butter Bean Honey, which adds a perfect touch of autumn goodness to each and every bite. We took granola and added super fruits and nuts, coated them in honey and then topped it with dark chocolate.
Adapting Chocolate Pistachio Granola Bark
A recipe is only perfect when it meets your specific tastes. That’s the beauty of making things from scratch in the first place — you can bend the recipe to your preferences. If you’re looking for ideas on how to adapt a recipe such as this one, we’ve got some ideas for you. Here’s some ideas for changing this Chocolate Pistachio Granola Bark recipe:
- Replace one of the nuts with chopped pecans
- Add a little orange zest to the honey mixture
- How about using the Waxing Kara Autumn Honey
- Add a teaspoon of cinnamon or ginger to the honey mixture for some extra spice!
Storing Chocolate Pistachio Granola Bark
If you’re planning to make this Chocolate Pistachio Granola Bark for your next party, you can easily make it ahead of time. Simply place the finished bark pieces in a sealed container and place in the refrigerator. Remove them an hour or so before serving.
If you decide to make this Chocolate Pistachio Granola Bark recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Pistachio Granola Bark
- 1/2 c Waxing Kara Honey
- 3 c chocolate chips dark
- 1/4 c dried super fruit cranberries, blueberries, raisins
- 1/4 c hemp seeds
- 1/4 c sunflower seeds
- 1 c quinoa uncooked
- 1/2 c walnuts chopped
- 1/2 c cashews chopped
- 1/2 c almonds slivered
- 1/2 c pistachios chopped
- 1 tsp. vanilla
- 2 tbsp. coconut oil
- 1 dash Coarse sea salt
- 1 tbsp. chopped pistachios for topping
Heat your oven to 350F. Line a baking sheet with parchment paper.
In a large pot combine the honey, coconut oil and vanilla over medium heat. Stir until the coconut oil has melted and the ingredients are combined and smooth.
Add the nuts, uncooked quinoa, and seeds. Stir until all the ingredients are covered evenly.
Spread this mixture out on the prepared pan. Be sure to spread it out evenly across the pan.
Bake for 20 minutes, until the granola is golden on the edges.
In the meantime, melt the chocolate by placing in a sauce pan over medium to medium-low heat, stirring occasionally. Once melted, spread over the granola, swirling to create beautiful patterns in the chocolate before it sets. Top with coarse sea salt and pistachio pieces.
Place the pan in the fridge to allow the chocolate to set. This should take 30 minutes or so. Remove from the fridge and break into pieces when you’re ready to serve.
Marly McMillen, MBA, is a COO-turned entrepreneur and earned a plant-based pro certification from Rouxbe Cooking School. She publishes about recipes, health, creativity, living authentically, and the business of blogging at Namely Marly and Chopped Academy.