Prepare the pomegranate seeds, pistachios, and coconut flakes in separate bowls.
Create a double boiler by filling a large pot with water and placing a smaller pot inside. Bring the water to a boil, then reduce to low heat.
Break the dark chocolate into pieces and place it in the smaller pot. Stir continuously until the chocolate is just melted. Avoid overheating to prevent lumpiness.
Pour the melted chocolate onto the baking sheet and smooth it to about 1/4 inch thick using a spatula.
Quickly sprinkle the pomegranate seeds evenly across the chocolate, followed by the pistachios and coconut flakes.
Transfer the baking sheet to the fridge or freezer and let the bark chill for 20 to 30 minutes or until firm.
Break the bark into pieces and store it in an airtight container. Use wax paper to separate layers.
Notes
Storage:-Store in an airtight container in the fridge or freezer and use wax paper to separate the layers.
Gestational diabetes Carb Count: ~ 30 g of total carbs
Protein content: ~ 5.6 g
