Dark Chocolate Bark with Pomegranate and Walnuts

dark chocollate pomegranate walnuts

Be still my heart! Chocolate and pomegranate come together on flatbread to make a snack that is meant to be eaten right away. Good thing, because this won’t last, I promise! The flatbread makes a delicious crispy base for this chocolate bark which is loaded with juicy pomegranate arils and chopped walnuts.

When I was a little girl, my big brother would clean a pomegranate meticulously, seed by seed; he had the patience and willpower to not eat one seed until he was completely finished. I would sit nearby, fidgeting like crazy, until he let me have some. At that time, I was still too little to do it myself, and I had no patience. I just wanted the goods! It must have bugged him to have some little twerp ruin his meditative moment with his favorite fruit, but I suppose that’s what siblings do: bug each other.

When I grew up and could buy my own pomegranates, I never really appreciated the work involved to get those little arils. It seemed so messy and time consuming. Then I saw this video and my entire world changed. Pomegranates could be cleaned only using a wooden spoon and a bowl! In mere moments! Oh joy! I put them on everything: salads, soups, smoothies, ice cream, and now, flatbread! Those little ruby red jewels were mine to include with everything.

Bake up some of this pomegranate and walnut bark today using some flatbread and your favorite dark chocolate. It’s a powerful antioxidant rich snack for you and the family. I might even make some for my brother!

-Amy at Flatout

Serves: 2-4
Prep Time:
Cook Time:

Dark Chocolate Bark with Pomegranate and Walnuts


  • 1 Flatout Pizza Crust
  • 3/4 cup semi-sweet or dark chocolate chips
  • 1/2 teaspoon coconut oil
  • 1/2 cup pomegranate seeds
  • 1/2 cup walnuts, chopped


Preheat oven to 375°F. Place flatbread on a baking sheet and cook for 5 minutes until crisp. Remove from oven and let cool.

In a microwave safe bowl, heat the chocolate chips in the microwave, in 30 second increments, until melted. Using a dry rubber spatula, stir in the coconut oil, then stir until completely blended.

Spread the chocolate on the flatbread, as close to the sides as you can get, then scatter walnuts and pomegranate seeds over flatbread. Gently press pomegranate and nuts into chocolate. Let cool or put in the freezer to firm up, then break into pieces. Enjoy immediately.

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