Chocolate Pomegranate Seeds
Indulge in the irresistible combination of tangy pomegranate seeds and velvety dark chocolate with these quick and easy Chocolate Pomegranate Seeds. Perfect for a festive treat or a healthy snack, this recipe masterfully blends the tart juiciness of fresh pomegranate with the rich, bittersweet flavor of dark chocolate (at least 60% cacao), and a hint of optional sea salt for a sophisticated sweet-salty balance. With just 15 minutes of prep time and the option to add a touch of coconut oil for a glossy finish, these bite-sized delights are as beautiful as they are delicious. Whether you're serving them at a gathering or enjoying them as a guilt-free indulgence, these chocolate clusters will wow your taste buds with their vibrant flavors, luxurious texture, and antioxidant-packed goodness. Perfect for sharing—or not!
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Recipe Information
Ingredients
- 1.5 cups Pomegranate seeds
- 6 ounces Dark chocolate (at least 60% cacao)
- 1 teaspoons Coconut oil (optional, for shinier chocolate)
- 0.25 teaspoons Sea salt (optional, for garnish)
Instructions
1. Prepare the pomegranate seeds by removing them from the fruit if necessary. Ensure they are clean and dry. Set aside.
2. Chop the dark chocolate into small, even pieces to ensure smooth melting.
3. In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil (if using). Microwave on medium power in 20-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. Alternatively, use a double boiler on the stovetop for melting.
4. Line a baking sheet or tray with parchment paper or a silicone baking mat.
5. Spoon small dollops (about 1 teaspoon each) of the melted chocolate onto the parchment paper, spacing them a few inches apart.
6. Sprinkle a small cluster of pomegranate seeds (about 6-8 seeds per dollop) onto each chocolate base. Drizzle a small amount of additional melted chocolate over the top to secure the seeds in place.
7. If desired, lightly sprinkle a pinch of sea salt over the tops of the clusters for a sweet-salty flavor balance.
8. Allow the chocolate clusters to set at room temperature for 30-45 minutes, or place the tray in the refrigerator for 15 minutes to speed up the process.
9. Once the chocolate is fully hardened, gently peel the clusters off the parchment paper and transfer them to an airtight container for storage.
10. Serve immediately or store in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 558 mg | 24% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 75.4 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1750 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
