High Antioxidant Dark Chocolate Blueberry Pistachio Bark

In a double boiler over hot water (not quite boiling), melt chocolate chips until smooth. Add half of the dried blueberries and half of the pistachios.

Pour the mixture onto a foil-lined cookie sheet and spread to 1/8″ thickness. Sprinkle remaining blueberries and pistachios on top. Place the cookie sheet into the refrigerator for 45 minutes, until bark hardens all the way through. Break bark into uneven pieces. Store in an airtight container in the refrigerator—the pure chocolate will melt on contact with your fingertips!