3-Ingredient Pistachio Dark Chocolate Bark

Place a sheet of parchment paper on a cookie sheet and then set aside.

Create a double boiler by filling a saucepan with about 2-3 inches of water, and bring to a boil. Place glass bowl on top of the sauce pan, making sure the bottom of the bowl doesn’t actually touch the water.

Add the dark chocolate chips to the glass bowl. Stir the chocolate chips as they slowly melt. You are looking for the texture to be smooth and pour-able.

Pour the melted chocolate onto the prepared baking sheet, and carefully spread the chocolate into an even layer that’s about ¼ inch thick. Sprinkle with the chopped pistachios and coarse sea salt evenly over the chocolate.

Place the entire baking sheet into the freezer for about 25–30 minutes, to allow the chocolate to completely freeze. Remove from the freezer and break the chocolate into uneven pieces, and enjoy.

Store in the freezer up to one month.

Note: For the best (and cleanest) chocolate, you’re gonna want to look for dark chocolate with about 70 percent cacao or higher. That way, you’ll know it has been processed the least, has the most nutritional benefits, and contains the least amount of sugar.