Introduction
Pistachio cherry chocolate brings together three things we love in a treat: rich choc, tangy fruit and a proper bit of crunch. Make it as bark and you get a snappy, shareable slab. Bake the same flavours into cookies and you get golden edges, soft centres and pockets of melted chocolate.
We’re firmly in favour of making both. The bark takes a few ingredients and no oven, while the cookies are worth turning the oven on for. At LoveRaw®, we’re all about chocolate that tastes like a treat, so expect generous chunks, plenty of texture and no fiddly decorating skills required.
Why Pistachio, Cherry and Chocolate Work Together
Each ingredient brings something different to the bite. Chocolate gives you richness, cherries add a sweet-sharp chew, and pistachios bring a mellow, roasted flavour with crunch.
Dark chocolate makes a particularly good base if you like the cherry flavour to stand out. Prefer a sweeter bite? A dairy-free white chocolate alternative gives the fruit and nuts a softer backdrop.
The type of cherry changes the texture too. Dried cherries are chewy and easy to scatter over bark or fold through cookie dough. Freeze-dried cherries are crisp and punchy, making them a good finishing sprinkle.
| Ingredient | What it adds | Best choice for |
|---|---|---|
| Dark chocolate made without dairy | Rich cocoa flavour and a less sweet finish | Bark and chocolate chunks in cookies |
| Dairy-free white chocolate alternative | Sweeter flavour and a pale backdrop | Bark or a drizzle over cooled cookies |
| Dried cherries | Chewy texture and tangy flavour | Bark and cookie dough |
| Freeze-dried cherries | Crisp texture and concentrated flavour | Sprinkling over finished treats |
| Roasted pistachios | Nutty flavour and crunch | Both recipes |
Pistachio Cherry Chocolate Bark
This is the one to make when you want a chocolatey result without switching on the oven. Spread melted chocolate onto baking paper, scatter over the toppings and let it set. Break it into generous pieces once firm.
Recipe: Dark Chocolate, Cherry and Pistachio Bark
Serves: 8
Prep time: 15 minutes, plus 30 to 45 minutes chilling
Difficulty: Easy
Ingredients
- 225g dark chocolate made without dairy, chopped
- 45g shelled roasted pistachios, roughly chopped
- 45g dried cherries, roughly chopped if large
- A small pinch of flaky sea salt, optional
Method
- Line a small baking tray or flat board with baking paper.
- Put the chocolate in a dry, heatproof bowl. Set it over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir until just melted, then remove from the heat.
- Pour the chocolate onto the lined tray and spread it into a rough rectangle, about 5mm thick.
- Scatter the pistachios and cherries over the chocolate. Press them in lightly so they stick, then add the salt if using.
- Chill for 30 to 45 minutes, or until firm. Break into pieces and serve.
Make the Bark Your Own
For a fruitier bite, add a little extra cherry on top before the chocolate sets. If you prefer more crunch in every piece, chop the pistachios fairly small and scatter them evenly rather than leaving them in clusters.
Roasted, lightly salted pistachios give the bark a salty-sweet finish. If yours are already well salted, taste one before adding the optional flaky salt.
You can swap the dark chocolate for a dairy-free white chocolate alternative. It’ll make a sweeter bark, so a tart dried cherry works particularly well. Melt it gently and keep an eye on it, as different chocolate products can behave differently when heated.
For a snack-board shortcut, serve pieces of bark alongside chopped Pistachio Butter Cups and a little dish of cherries. You’ll get a mix of snappy chocolate and a smooth pistachio filling without making another recipe.
Getting a Good Finish
Keep the bowl and spoon completely dry when melting the chocolate. Water can make melted chocolate turn thick and grainy instead of smooth.
Don’t spread the chocolate too thinly. A little thickness gives the toppings room to settle in and makes the finished bark easier to break into satisfying pieces. If the toppings aren’t sticking, press them gently into the chocolate whilst it’s still soft.
Store the set bark in an airtight container in a cool place. If your kitchen is warm, keep it in the fridge and let it sit briefly before serving.
Chocolate Cherry Pistachio Cookies
Bark is brilliant for a quick choc fix. Cookies give the same combination a softer, cosier side, with chewy cherries and chocolate chunks tucked into the dough.
Susan Russo’s chocolate chip, cherry and pistachio cookies use dried cherries and chopped pistachios in a classic cookie dough. The version below uses plant-based ingredients and makes a smaller batch.
Recipe: Chocolate Cherry Pistachio Cookies
Serves: 12, making 12 cookies
Prep time: 20 minutes, plus 30 minutes chilling
Difficulty: Easy
Ingredients
- 100g plant-based butter block, softened
- 90g light brown sugar
- 40g caster sugar
- 1 tsp vanilla extract
- 2 tbsp unsweetened plant-based milk
- 180g plain flour
- ½ tsp bicarbonate of soda
- ¼ tsp fine salt
- 100g dark chocolate made without dairy, roughly chopped
- 60g dried cherries, roughly chopped if large
- 50g shelled roasted pistachios, roughly chopped
Method
- Beat the plant-based butter and both sugars in a large bowl until combined. Mix in the vanilla and plant-based milk.
- In a separate bowl, mix the flour, bicarbonate of soda and salt. Add to the butter mixture and stir until a dough forms.
- Fold in the chocolate, cherries and pistachios. Cover the dough and chill for 30 minutes.
- Heat the oven to 180°C, or 160°C fan. Line two baking trays with baking paper.
- Divide the dough into 12 portions and roll into balls. Place them on the trays with room to spread.
- Bake for 11 to 14 minutes, until the edges are golden and the centres look set but still soft.
- Leave the cookies on the trays for 10 minutes, then transfer to a wire rack to cool.
Choosing Your Cookie Ingredients
A plant-based butter block is the best place to start for this recipe. Soft spreads can contain different amounts of water and fat, which may change how the dough spreads.
Use chocolate you’d happily eat on its own. Roughly chopped chocolate gives you a mix of smaller flecks and larger pockets, while chocolate chips make the pieces more even. Check the label if you need the cookies to be made without dairy.
Dried cherries are the easy choice for the dough. Fresh cherries contain more moisture, so they aren’t a direct swap in this recipe. Save fresh, pitted cherries for serving alongside the baked cookies instead.
Chop the pistachios roughly rather than grinding them. You want enough small pieces to spread through the dough, with a few larger bits for crunch.
Cookie Troubleshooting
The dough feels very soft: Give it the full chilling time. If it’s still difficult to roll, leave it in the fridge a little longer until you can portion it easily.
The cookies spread into each other: Leave more space between dough balls and bake in batches if your trays are small. Let the trays cool before adding another batch.
The edges are done but the centres look soft: Leave the cookies on the tray for the full 10 minutes after baking. They’ll firm up as they cool.
The cookies are crumbling when moved: They may still be too warm. Let them sit a little longer before transferring them to the rack.
Once completely cool, keep the cookies in an airtight container. They’re best enjoyed within a few days.
More Ways to Serve the Flavours
You don’t have to stop at bark and cookies. These three flavours are easy to bring together when you want a dessert that feels a bit more special.
Make a Dessert Plate
Put a few pieces of bark on a plate with fresh, pitted cherries and a small spoonful of Pistachio Spread "Pistachio Bliss". Add a cookie if you’ve made a batch. The spread brings a smooth contrast to the crunchy bark.
For a crisp wafer alongside the fruit, try a M:lk® Choc Cre&m® Wafer Bar. Cut it into pieces just before serving so everyone can choose their own combination.
Finish With a Drizzle
A drizzle of melted dairy-free white chocolate alternative looks particularly good against dark cookies. Let the cookies cool completely first, then use a spoon to flick a little chocolate across the tops.
Add a few finely chopped pistachios while the drizzle is still soft. For extra cherry flavour, scatter over a small amount of crushed freeze-dried cherry just before serving.
Pack It for Sharing
Bark makes an easy addition to a homemade gift box. Let it set fully, break it into pieces and layer it between sheets of baking paper in a suitable food container.
Cookies should be completely cool before packing, otherwise trapped warmth can make them soft. Keep the bark and cookies in separate compartments if you want the cookies to stay chewy and the chocolate pieces to stay crisp.
If you’re sharing either recipe, tell people what’s in it. Both contain pistachios, and the cookies also contain wheat. Check the packaging of every ingredient for full allergy information and any cross-contamination warnings.
One Last Choc Thought
Pistachio cherry chocolate is all about contrast. Pick the bark for a crisp, no-bake treat or the cookies when you want something warm from the oven.
- Choose dried cherries for a chewy bite.
- Use dark chocolate for a richer, less sweet finish.
- Keep a few chopped pistachios back for serving.
Tip: A little Pistachio Bliss on the side gives both treats an extra smooth, nutty finish.
For your next batch, explore our LoveRaw spreads and pick the one you’d like to serve with it.
FAQ
Can I use fresh cherries in the bark?
Fresh cherries add juiciness, but they’re best served alongside the bark rather than mixed into this recipe. Dried cherries give you a chewy topping and are easier to pack with the finished chocolate.
Can I use a different nut instead of pistachios?
Yes. Chopped roasted almonds or hazelnuts will work in both recipes, though the flavour will be different. Check ingredient labels carefully if you’re making treats for someone with an allergy.
Why is my melted chocolate thick and grainy?
Water may have got into the bowl, or the chocolate may have been overheated. Next time, use dry utensils and melt it gently, removing it from the heat as soon as it’s smooth.
Can I use a sweeter chocolate in the cookies?
Yes. Choose a dairy-free chocolate alternative you enjoy and use it in place of the dark chocolate. The cookies will taste sweeter, so tart dried cherries are a good match.
