Pomegranate chocolate delights
These sweet-tart treats are perfect to share with loved ones.
Make these light, sweet treats for your family and friends. Prepping a pomegranate for this delectable dessert is definitely a labor of love. This dessert is sweet and tart. And 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, or arils, are great on green salads, fruit salads, roasted vegetables, or cooked grains. Or put them in sparkling water for a refreshing drink.
Servings: 18
Ingredients
- 1 large pomegranate (or 1 1/4 cups 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. Note: To deseed a pomegranate, look up easy tutorial videos online.
- 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