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Chocolate Pomegranate Bark
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Course
Dessert
,
Snack
Cuisine
Dairy Free
,
Dessert
,
Gluten free
,
Holiday
,
Vegan
Ingredients
1x
2x
3x
5
ounces
semi-sweet chocolate pieces
140 grams
2
tablespoons
minced crystallized ginger
20 grams
1
cups
fresh pomegranate seeds
140 grams
1
teaspoon
flaky sea salt
6 grams
Instructions
Dry pomegranate seeds on a paper towel.
Line a baking sheet with a baking mat or parchment paper.
Put the chocolate in a microwave-safe bowl and microwave on high in 30 second increments, stopping to stir in between, until it just starts to melt.
Stir with a spatula until the chocolate is completely melted and smooth, heating in additional 15-second increments, if necessary.
Gently stir half the pomegranate seeds and the ginger into the chocolate.
Scrape the chocolate mixture onto the baking sheet and spread to about a 1/4 inch thickness. It does not have to fill the whole baking sheet.
Sprinkle the remaining pomegranate seeds and sea salt evenly over the top, pressing the seeds into the chocolate.
refrigerate until fully set, about 30 minutes.
Break the bark into chunks with your hands and serve.
Keyword
Dairy Free, Dessert, Gift, Gluten Free, Holiday, Satisfying, Yummy
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