Pomegranate chocolate delights
Make these light, sweet treats for the love of your life for Valentine’s Day. Prepping a pomegranate for this delectable dessert is definitely a labor of love. The juice of the seeds pops out as you bite into these delights.
You can use the leftover pomegranate seeds to sprinkle on another dish — pomegranate seeds (called “arils”) are great on green or fruit salad, roasted vegetables, or cooked grains. Or put them in sparkling water for a refreshing drink.
Servings: 18
Ingredients
- 1 large pomegranate (or ready-to-eat pomegranate seeds)
- 1 cup dark chocolate chips
- 1/4 cup unsweetened almond milk
- Paper muffin cups (medium-sized)
Directions
- Cut out the core of the pomegranate and then cut or break apart into quarters. Remove the seeds. Do this in a large bowl as the juice tends to splatter.
- Measure out 1 1/4 cups of pomegranate seeds.
- Place the chocolate chips in a double boiler or melt in a microwave. Heat until just melted and add the almond milk, 1 tablespoon at a time, and keep stirring to make a smooth and shiny thick sauce.
- Place muffin cups on a cookie sheet. Place 1 tablespoon of pomegranate seeds into each muffin cup and add 1/2 tablespoon of chocolate sauce in each cup.
- Place in the refrigerator to cool and set. Keeps for about 2 to 3 days in the refrigerator. Note: To deseed a pomegranate, look up easy tutorial videos online.
Nutrition information (per serving)
- Calories: 37
- Total fat: 2 g
- Saturated fat: 1 g
- Cholesterol: 0 mg
- Sodium: 2 mg
- Total carbohydrate: 6 g
- Dietary fiber: 0.2 g
- Total sugars: 5 g
- Protein: 1 g