Tag Archives: chocolate

Pomegranate Pistachio Chocolate Bark: A Lower Carb Holiday Treat

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The holidays call for a little indulgence, but who says festive treats can’t also be healthy, simple, and stunning? Enter Lower Carb Pomegranate Pistachio Chocolate Bark—a one of my favorite healthy holiday desserts that checks all the boxes. With vibrant pops of pomegranate red and pistachio green against a backdrop of rich, dark chocolate, this treat is sparkling with the colors of the season. It’s the perfect balance of beauty, flavor, and nutrition to wow your friends and family.

Effortlessly Elegant

 If you’re looking for easy no-bake holiday desserts, you’ve come to the right place. Making this bark is almost too easy. With just three ingredients —zero-sugar dark chocolate chips, pomegranate arils, and shelled pistachios (optional sea salt) —you can create a professional-looking treat in no time. No need for fancy candy thermometers or complicated techniques; this recipe is beginner-friendly. Simply melt, sprinkle, and set.

To save time, you can grab pre-packaged pomegranate arils, sparing yourself the mess of de-seeding a pomegranate. You can also try shelf-stable dried pomegranate arils. However, if you enjoy the satisfaction of tackling the fruit yourself, go for it—just be prepared for ruby-hued fingers!

This three ingredient dessert recipe also uses zero-carb chocolate chips to avoid added sugar.  However, these sugar-free chocolate chips can be swapped with the chocolate chip of your choice – I occasionally do a mix of hand and half chips.

Good-for-You Festivity

This pistachio pomegranate bark isn’t just pretty; it’s packed with goodness.

  • Antioxidants: Dark chocolate, pomegranate seeds, and pistachios are all rich in antioxidants, supporting your body while satisfying your sweet tooth.
  • Smart macros: Each serving of this Christmas Chocolate Bark delivers 70 calories, 10g carbs, 5g fat, and 0.5g protein, making it a better choice for those watching their sugar intake or looking for a light, satisfying indulgence.

Versatile & Shareable

Lower Carb Pomegranate Pistachio Chocolate Bark is the ultimate multitasker of holiday treats. Use it as:

  • A hostess gift: Wrap it in a festive box or bag for a thoughtful and unique present.
  • A party snack: Break it into shards and arrange it on a dessert tray for instant applause.
  • A surprise for friends: Hand-deliver little bundles to spread seasonal cheer. Wrap up in a cute reusable holiday container.

Whether you’re gifting it or keeping it for yourself, this bark is bound to become a new holiday tradition.

So why not skip the store-bought treats and whip up a batch of this jeweled delight? It’s proof that a little effort (and only three ingredients) can yield low carb holiday treats that are truly extraordinary.

Note: This post may contain affiliate links meaning I earn a small commission on any sales generated. Proceeds help offset operating costs for The Fit Fork. Thanks!

Lower Carb Pomegranate Pistachio Chocolate - sugar free dark chocolate is bejeweled with pomegranate and pistachios. This low-carb chocolate bark is the perfect sweet treat—crunchy, juicy, and oh-so-chocolaty – tastes so indulgent but no added sugar and only 70 cal and 10g carb per serving
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Lower Carb Pomegranate Pistachio Chocolate Bark
Prep Time
5 mins
freezer
15 mins
Total Time
20 mins
 

Lower Carb Pomegranate Pistachio Chocolate –  sugar free dark chocolate is bejeweled withpomegranate and pistachios. This low-carb chocolate bark is the perfect sweettreat—crunchy, juicy, and oh-so-chocolaty – tastes so indulgent but no addedsugar and only 70 cal and 10g carb per serving

Course: Dessert, holiday
Cuisine: holiday
Keyword: chocolate, low carb, pistachio, sugar-free
Servings: 12 servings
Calories: 70 kcal
Ingredients
  • 8 oz. sugar-free dark chocolate chips like @choczero
  • 4 oz. container pomegranate arils
  • 1/3 cup raw pistachios chopped
  • 1/4 tsp. coarse sea salt optional
Instructions
  1. In microwave-safe bowl, melt chocolate in 30 second increments on high – stirring between until smooth and glossy (my total microwave time was 90 seconds)
  2. Stir in about ¾ of the amount each of the pistachios and pomegranate seeds. The chocolate will start to thicken, so move quickly.
  3. Spread out onto a silicone baking sheet or parchment paper. Sprinkle remaining fruit and nut on top, along with a bit of sea salt.
  4. Place in freezer for 15 minutes to firm up before breaking into 12 pieces.
Recipe Notes

Make 12 pieces. Each piece has approx. 70 cal, 10g carb, 5g fat, 0.5g protein.

Protein Pumpkin Peanut Butter Cups – Healthy Halloween Candy

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Protein Pumpkin Peanut Butter Cups are proof that Halloween candy DOES NOT have to be full of sugar to satisfy your sweet tooth? Rich and delicious, you can enjoy a seasonal treat that not only tastes indulgent but also fuels your body with quality ingredients. These homemade peanut butter cups cups have everything you love about traditional peanut butter cups like Reese’s Cups —with a fall-inspired twist—and none of the tricks that can derail your healthy eating habits.

The filling combines your favorite protein powder, pumpkin puree, and a creamy nut butter (peanut, almond, or whatever you love), providing a perfect balance of flavor and nutrition. And the best part? Each bite is wrapped in a layer of rich, melted sugar-free chocolate that hardens in the freezer for an easy, no-fuss treat. They’re the perfect combination of creamy and crunchy, sweet and salty, and they deliver all the seasonal goodness of pumpkin without any added sugar.

Whether you’re looking for a healthier way to enjoy your favorite candy (Reese’s Peanut Butter Cups are one of America’s most beloved candies) or just need a high-protein snack to keep your cravings at bay, these cups have got you covered. Plus, at 139 calories, 12 grams of fat, 10 grams of net carbs, and 6 grams of protein per piece, you can feel good about indulging. Of course, those numbers might vary a little depending on which protein powder you use, but the end result is always a crave-worthy treat you won’t regret.

These nearly sugar free peanut butter cups are the ultimate Halloween treat or smart snack any time of the year, and the best part is, you can make them right at home—no need to wait for trick-or-treating season. Keep a stash in the freezer for when the cravings hit, and you’ll be ready with a healthier, protein-packed snack that tastes like a festive indulgence. It’s a healthy Halloween candy idea.

These easy protein pumpkin peanut butter cups are the perfect nearly sugar-free swap for Reese’s Cups, one of America’s favorite candies. Rich chocolate envelops a creamy center filled with protein and seasonal flavors. No bake, no guilt and a favorite homemade swap for Halloween candy.

Q & A FOR PROTEIN PEANUT BUTTER CUPS

What if I’m allergic to peanut butter? It is easy to swap the peanut butter for your favorite nut butter (almond butter works well), a seed butter, or even a nut-free spread like granola butter.

Do I have to use pumpkin? No, if you don’t care for pumpkin, you can just swap out for the same measurement of nut butter. However, note that this will add more calories and change the other macros.

Are there other options for the sugar-free chocolate chips? While I love sugar-free chocolate chips, and find they are very versatile for my protein treats, there are other options. So, yes, you can use traditional chocolate chips, dairy-free chocolate chips or carob chips. Note that the macros will change.

What are my protein powder options? You can use whey, plant-based, or whatever type of protein powder you love – really in any flavor (I have used both vanilla and pumpkin  flavors in whey). Or, you can substitute ¼ cup coconut flour for the 1/3 cup of protein powder. If you use an unflavored protein powder or coconut flour you will need to use a bit of sugar-free sweetener (to taste) in the filling mixture.

How do get cups out of muffin tins? If you don’t use liners, this is hard. You’ll need to freeze the cups almost completely, and then set out on counter for 5 minutes, and then shimmy out with a knife at the edges. The easiest way to prepare these chocolate peanut butter cups is to make this protein candy in reusable silicone cupcake liners or a silicone muffin pan for a no-fuss, no-mess outcome.

These easy protein pumpkin peanut butter cups are the perfect nearly sugar-free swap for Reese’s Cups, one of America’s favorite candies. Rich chocolate envelops a creamy center filled with protein and seasonal flavors. No bake, no guilt and a favorite homemade swap for Halloween candy.
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Homemade Protein Pumpkin Peanut Butter Cups
Prep Time
20 mins
chill
20 mins
Total Time
40 mins
 
These easy protein pumpkin peanut butter cups are the perfect sugar-free swap for Reece’s Cups, one of America’s favorite candies. Rich chocolate envelops a creamy center filled with protein and seasonal flavors.
Course: Dessert, party, Snack, workout
Keyword: candy, chocolate, peanut butter, protein powder, sugar-free
Servings: 12 servings
Calories: 139 kcal
Ingredients
  • 1/4 cup natural peanut butter
  • 1/3 cup pumpkin puree
  • 1/3 cup vanilla pumpkin or cake batter protein powder can use whey, plant-based, etc
  • 2 cups sugar free chocolate chips
  • 2 teaspoons coconut oil
  • ¼ – ½ tsp coarse sea salt for topping
Instructions
  1. In a large mixing bowl combine peanut butter, pumpkin and protein powder until combined and it is sticky. Set in fridge.
  2. In microwave-safe bowl, melt chocolate chips and coconut oil together. Microwave on high for 30 second increments, stirring well in between. Repeat until chocolate is fully melted, smooth and glossy 2-2.5 minutes total, typically.
  3. Place 1 tablespoon of melted chocolate into each cavity of a lined muffin tin. Use a spoon to gently press chocolate onto the sides of each liner, if it does not ooze over on its own. Place muffin tin in the freezer for 10 minutes to allow the chocolate to harden.
  4. Once the chocolate has set, remove peanut butter pumpkin mixture from fridge and approximately divide into 12 pieces (I just kinda “score” mine on top with the spatula).
  5. Add one section of the filling onto the top of the hardened chocolate, slightly pressing down with spatula to flatten some. Make that the filling does NOT reach the edges of the muffin cup, there should be a small bord.
  6. Next, top the filling with an even portion of the remaining chocolate. If needed, reheat it in the microwave for 10-15 seconds. Sprinkle with sea salt and place in freezer to set for 10 more minutes.
  7. Store leftovers in the fridge!
Recipe Notes

Heavenly Half-Size Raspberry Chocolate Tart

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Treat yourself to a slice of this small-batch Raspberry Almond Dark Chocolate Tart, a luxuriously rich and creamy dessert (without added sugar) that is perfectly portioned to serve four.

A rich and delicious chocolate tart bejeweled with raspberries and almonds, and perfectly portioned to serve two to four guests. No added sugar and can be gluten-free depending on what type of cookie used for the crumb crust.

I’m typically not entertaining a crowd – so this half-sized chocolate tart is ideal for small gatherings, intimate dinner dates, or just because you know (like me) you’d eat all the leftovers without thinking!

This dark chocolate tart with raspberries is surprisingly simple to make, and only uses a handful of ingredients, six to be exact – butter, sugar-free cookies, heavy cream, sugar-free chocolate chips, raspberries and a sprinkle of almonds.

A rich and delicious chocolate tart bejeweled with raspberries and almonds, and perfectly portioned to serve two to four guests. No added sugar and can be gluten-free depending on what type of cookie used for the crumb crust.

TIPS FOR MAKING CHOCOLATE ALMOND RASPBERRY TART

Sugar-free Ingredients: While I used sugar-free products, like sugar-free chocolate chips) it’s not imperative. You can substitute the full-sugar siblings – however, it will alter the nutritional details. The cookies are crushed, and while I used a chocolate sandwich cookie, you may use other sugar-free types like sugar-free vanilla wafers, chocolate chip cookies, or graham crackers.

Dairy Ingredients: Do NOT substitute the butter with margarine or heavy cream with half-and-half or milk. The filling is a classic chocolate ganache, and these full-fat dairy items are essential for a successful outcome. If you need a dairy-free recipes, try my full-size, Paleo Chocolate Raspberry Tart

Tart Pan / Dish: A little 5.5” pie dish works perfectly, or a smaller quiche pan, tart pan, or lower profile ramekin with a 5.5 to 6” diameter.

Microwave: I don’t have the patience to melt chocolate and cream on the stove top using a double boiler method. So, instead I melt by heating up the cream in microwave (to just under boiling) and then adding my FINELY chopped chocolate at room temperature (or mini chocolate chips work well). Then I stir until everything melted together, smooth, and glossy! Those little pieces of chocolate melt fast, but if needed, you still have chocolate lumps – microwave for 5-10 seconds and stir again.

Paleo Chocolate Raspberry Tart slic

 As mentioned, if you need a dairy free raspberry tart, my  Paleo Chocolate Raspberry Tart (above) is for you – it gets rave reviews. It is full-sized, but leftovers will store covered in the fridge for up to 5 days.

5 from 5 votes
A rich and delicious chocolate tart bejeweled with raspberries and almonds, and perfectly portioned to serve two to four guests. No added sugar and can be gluten-free depending on what type of cookie used for the crumb crust.
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HALF-SIZE CHOCOLATE ALMOND RASPBERRY TART
Prep Time
10 mins
Cook Time
10 mins
chilling
10 mins
Total Time
30 mins
 
This rich and delicious chocolate tart is bejeweled with raspberries and almonds, and perfectly portioned to serve two to four guests. No added sugar and can be gluten-free depending on what type of cookie used for the crumb crust.
Course: Dessert
Keyword: chocolate, raspberry, tart
Servings: 4
Ingredients
  • 1 tbsp butter melted
  • 8 sugar-free “oreo” type cookies crushed (or 2/3 cup crumbs of another crunchy cookie)
  • 4 oz. heavy cream (aka whipping cream) 1/2 cup
  • 4 oz. sugar-free dark chocolate finely chopped (or sugar free chocolate chips)
  • 15 Fresh raspberries
  • 1 tbsp slivered almonds toasted
Instructions
  1. Preheat oven (or toaster oven) to 350F.
  2. Add melted butter and cookie crumbs to tart pan. Stir together until combined. Press down with fingers to compact crumb mixture into pan, pushing it up the sides at least 1/2″-inch.
  3. Bake crust for 8 minutes. Remove and let cool completely.
  4. To make filling, add cream to microwave-save bowl or glass measuring cup. Heat on high for about 45 seconds until hot, but not boiling. Remove and add finely chopped chocolate (or mini chocolate chips). Stir until chocolate melts into the cream and mixture is glossy and smooth. If needed, can stick back in microwave for 5-10 seconds if come pieces haven’t melted.
  5. Pour this mixture into the cooled crust, using a spatula to scrape out every last bit of that goodness.
  6. Transfer to fridge for about 10 minutes to allow the ganache to set up. Then add raspberries and almonds on top, let chill another 10 minutes or until ready to serve.
  7. Cut in wedges, serves 2 to 4 depending on appetite. Store any leftovers, covered and in the fridge for up to 5 days.
Recipe Notes

No-Sugar Peanut Butter-Chocolate Protein Poke Cake

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No-Sugar Peanut Butter-Chocolate Protein Poke Cake is a quick and easy dessert that works with a lower carb, less sugar lifestyle. It’s a favorite for nearly every occasion! Each serving has 186 calories, 6g net carb, 12g fat and 10g protein when prepared as directed. That’s winning!

Poke cakes bring up nostalgic memories of baking up batter in a sheet pan, poking holes in the top, and then pouring on a sauce that gets sopped up by the holes. Traditionally though, the sauces have leaned toward the high-sugar side – sweetened condensed milk, chocolate sauce, pudding, and such. This makeover poke cake recipe uses peanut butter, sugar-free chocolate chips, milk (and some protein powder!) to create a better-for-you yet still decadent cake filling.

Quick, easy and makes 9 servings!

TIPS FOR MAKING PROTEIN POKE CAKE

Cake Mix: For convenience, I used a Fit Bake low-carb yellow cake mix (7-ounce pouch) sized to make a single round layer cake or 8”X8” square cake. You can use any cake mix that you like, just be aware that the Nutrition Facts will change. ALSO, if you are using a mainstream cake mix (like Betty Crocker, etc), those are typically 15-oz for two layers (so you will need to measure out ½ of dry mix for this recipe)

Pan Size: As noted, 8×8” brownie pan will work and is my preference. A 9” round cake pan works too! Anything bigger, the cake becomes too thin. I’ve never made as cupcakes, but the recipe should yield about 12 traditional-sized cupcakes or 6 jumbo cupcakes.

Filling: Use the creamy nut putter of your choice. I did peanut butter, but you can do almond butter, etc. Sugar-free chocolate chips helped keep the carb content down, and a scoop of protein powder added some extra nutrition (really any flavor will work – chocolate, vanilla, cake batter, etc. – as long as you think it sounds good)! I used Nuzest (see below for savings)

Toppings: For convenience, I used a sugar-free non-dairy whipped topping, but you could make your own whipped cream and sweeten with stevia drops. Extra sugar-free chocolate chips and some chopped peanuts for texture and flair!

This post contains affiliate links.

5 from 4 votes
Fun and flavorful, this easy-to-make poke cake will delight peanut butter and chocolate lovers. It's a lower carb and higher protein, so you can enjoy without guilt! A sugar-free and gluten-free dessert for any occasion
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Sugar-Free Peanut Butter Chocolate Poke Cake
Prep Time
5 mins
Cook Time
25 mins
Cooling
10 mins
Total Time
40 mins
 

Fun and flavorful, this easy-to-make poke cake will delight peanut butter and chocolate lovers. It's a lower carb and higher protein, so you can enjoy without guilt! Sugar free and gluten free!

Course: desesrt
Cuisine: American
Keyword: cake, chocolate, gluten free, low carb, peanut butter, protein powder, sugar-free
Servings: 9 servings
Calories: 186 kcal
Ingredients
Cake:
  • 1 7- ounce package Fitbake Yellow Low-carb Cake Mix or similar
  • 3 eggs
  • ½ cup Greek yogurt 0% fat
  • 2 tbsp water
Filling:
  • 1/3 cup creamy peanut butter
  • ½ sugar-free chocolate chips divided
  • ½ cup milk of choice
  • 1/3 cup protein powder either vanilla or chocolate will work
Topping:
  • 4- oz Sugar Free Non-Dairy Topping like SF Cool Whip – ½ the container
  • 1 tbsp chopped peanuts
Instructions

  1. Preheat oven to 350F.

  2. In mixing bowl, mix up cake ingredients and pour out into an 8×8” baking pan that has been sprayed with cooking spray. Bake for 25 minutes. Remove from oven and let cool in pan for 5-10 minutes.

  3. While cake is cooling, make peanut butter chocolate filling. In microwave-safe bowl, add milk, peanut butter and 1/3 cup of the chocolate chips (reserving the remaining for topping). Microwave in 20 second increments, stirring between, until chocolate melted and a smooth consistency achieved. Stir in protein powder.

  4. With end of a wooden spoon, poke holes in cake approximately ¾” apart, all over cake. Pour filling over cake, spreading around with spatula. Let cool a few minutes before spreading around whipped topping and then sprinkling with remaining chocolate chips and chopped peanuts.

  5. Cut into 9 squares. Store leftovers, covered, in fridge for up to 5 days.

Recipe Notes

Sugar-free “Like Magic” Shell Dessert Topping for Healthy Sweets

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If you were a kid in the 80s and 90s, you surely remember “Magic Shell”, a popular dessert topping known for its ability to harden quickly when poured onto cold surfaces. In fact, Magic Shell can still be purchased in-store and online today.

Drizzle, dunk or dip! This Sugar-free “Like Magic” Shell Dessert Topping with have you fondly reminiscing about being a kid! A simple, two-ingredient chocolate sauce recipe with unlimited uses for your dessert creations.

However, as a now grown-up girl-at-heart, who likes to manage both her carb count and pocketbook, I like to make my own no-sugar like magic shell chocolate sauce using just two ingredients – sugar free chocolate chips and coconut oil!  THAT’S IT!

Drizzle, dunk or dip! This Sugar-free “Like Magic” Shell Dessert Topping with have you fondly reminiscing about being a kid! A simple, two-ingredient chocolate sauce recipe with unlimited uses for your dessert creations.

To make a generous, 2-serving batch just add 1-ounce sugar free chocolate chips (about 3 tbsp) to a small microwave-safe bowl and add 1 teaspoon of coconut oil – it’s fine if still in solid form, it all melts together! Next, microwave for about 35-45 seconds until melting, then stir together until glossy and smooth. If you want a bigger batch, simply use the same 1 oz chocolate to 1 tsp coconut oil ratio – you may need to microwave a little longer to accommodate the larger volume.

.So, now that the chocolate sauce that hardens is done, it will work its “magic” by solidifying on contact with cold items – the coconut oil helps make it easy to drizzle, but then reverts back to its solid state after cooling! You can speed up the hardening process further by sticking your drizzled, dunked and dipped items into the fridge for a minute or two afterward.

FUN WAYS TO USE SUGAR-FREE “LIKE MAGIC” SHELL TOPPING 

Frozen Treats: Pour over ice cream and frozen yogurt. Even dunk popsicles into it!

Cold Desserts: Yogurt parfaits, trifles, frozen pies, cheesecakes and more.

Drink Rims: Add to the rim of a cold cocktail glass before filling – what a fun and delicious surprise!

Decorative Designs: Write a name or “draw” a design on a chilled plate or serving dish before placing ice cream or desserts on them.

Dipped & Drizzled Treats: Dip cookies, pretzels, marshmallows, or other snacks into hardening chocolate sauce quick chocolate coating. Try drizzling on popcorn that’s cooled and then tossing on coarse sea salt – -so good!

Fruit: Dip fresh fruits like strawberries, bananas, and apple slices into the sugar-free chocolate topping or drizzle across a bowl or tray full of fruit.

Drizzle, dunk or dip! This Sugar-free “Like Magic” Shell Dessert Topping with have you fondly reminiscing about being a kid! A simple, two-ingredient chocolate sauce recipe with unlimited uses for your dessert creations.

 TIPS FOR MAKING & STORING SUGAR-FREE HARDENING CHOCOLATE SAUCE

No water. Don’t add any water to this recipe to thin it out — that’s going to mess it up. In fact, ensure that the bowl you are using to melt chocolate chips in is completely dry and free of moisture.

Choosing Chocolate Chips: You can use any chocolate chip that works for your dietary eating pattern – sugar-free or dairy-free or traditional style made with sugar. You can also choose another flavor of chip such as white chocolate, butterscotch, peanut butter, and such.

Oil Substitutions: NO! Do not substitute coconut oil for another oil – it will not harden back up in the same way and sauce will remain runny.  Also, do NOT use coconut oil that has been “fractionated”, a processing step that keeps it in a liquid state at room temperature. Only use regular coconut oil that will appear solid at room temperature (under 78 degrees). 

Application: Simply spoon the sugar-free magic shell onto its final destination or use a small drizzle bottle. I personally like to use a mini mason jar (2-oz), because I can also use that jar to melt the chocolate – so less mess!

Storage: Do not store leftovers in the fridge. Instead, cover tightly and keep on counter or pantry, until needed – it really doesn’t go bad (or, I’ve always gobbled mine up before it has – I’m sure it would take months). If it’s a colder day, you may need to pop it in the microwave for 5-10 seconds to make more pourable.

I like to use this sugar-free magic shell sauce on my protein cheesecakes, it adds a lot of fun, flavor and flair — and I don’t have to worry about excess sugar.

Get the recipe for Boston Cream Pie Protein Cheesecake.

Note: This post contains affiliate links and I may earn a small commission on purchases — which I use to offset operating expense for The Fit Fork. Thank you!

Drizzle, dunk or dip! This Sugar-free “Like Magic” Shell Dessert Topping with have you fondly reminiscing about being a kid! A simple, two-ingredient chocolate sauce recipe with unlimited uses for your low carb dessert creations.