This Pomegranate Chocolate Bark is a quick and easy sweet treat for the whole family. It only requires a handful of ingredients and no oven or stovetop, making it a great option to prepare with the kids.
This sweet treat offers great health benefits, as pomegranates are an antioxidant goldmine. Pomegranate seeds are one of nature’s richest sources of disease-preventing phytochemicals.1 They can be eaten on their own, used as a garnish, or blended into juices and smoothies.
Pomegranate Chocolate Bark is easily customizable. If you don’t have all the toppings listed in this recipe or simply don’t care for them, feel free to mix and match with any Paleo-friendly options you prefer. We recommend adding diced raspberries or strawberries, pistachios, sliced almonds, blueberries, lemon zest, or cinnamon. If you’d like to spice things up, sprinkle cayenne pepper or chili powder over the melted chocolate to give your bark a little extra kick.
TIPS:
- If you are short on time, place the bark in the freezer for about 15 minutes.
- Can’t find cacao wafers? Cocoa powder or 80%+ dark chocolate is also Paleo-friendly.
- Buying pre-packaged pomegranate seeds can be expensive, but you can save money by purchasing the whole fruit. Simply cut it into sections, soak in water, and gently remove the seeds.
Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
Love our recipes? Make going Paleo even easier and download our 7-Day and 28-Day digital meal plans!
References
- Sreekumar, S., Sithul, H., Muraleedharan, P., Azeez, J. M., & Sreeharshan, S. (2014). Pomegranate Fruit as a Rich Source of Biologically Active Compounds. BioMed Research International, 2014, 1–12. https://doi.org/10.1155/2014/686921
Pomegranate Chocolate Bark
- Recipe by: Isabella Mead
- Serves: 10
- Meal: Dessert
- Serves: 10
- Prep Time: 2 hours 5 minutes
- Total Time: 2 hours 5 minutes
Ingredients
4 oz 100% cacao wafers
2 tbsp refined coconut oil
1 tsp vanilla extract
1/2 pomegranate seeds (AIP – some will need to omit or substitute)
1/4 cups hazelnuts, chopped
2 tbsp shredded coconut
Drizzle almond butter (AIP – substitute with any other Paleo topping )
Directions
Line a baking sheet with parchment paper.
Heat cacao and coconut oil in 30-second bursts in a microwave until melted, stirring between each burst. Stir in vanilla.
Evenly pour chocolate mix on prepared baking tray.
Sprinkle chocolate with pomegranate seeds, hazelnuts, and shredded coconut. Drizzle with almond butter.
Refrigerate for at least 2 hours.
Once hardened, take out and break into pieces with your hands. Store in an airtight container in the refrigerator for up to 1 week.
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