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

  1. 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.
  2. Measure out 1 1/4 cups of pomegranate seeds.
  3. 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.
  4. 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.
  5. 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
  • Sugars: 5 g
  • Protein: 1 g

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