Chocolate Pomegranate Bark with Almonds: Made with just 3 ingredients, this delicious healthy dessert is the perfect way to enjoy pomegranate season!
Are you guys loving pomegranate season as much as I am? I know, they aren’t the easiest fruit to eat, but I think they are definitely worth the extra effort and they are hands down one of my kids favorite fruits. Probably has something to do with the fun little seeds and sweet tangy flavor.
Did you know that pomegranates are also a serious nutritional powerhouse? They are high in fiber, vitamin c, and antioxidants, just to name a few. You definitely don’t want to miss out on all the health benefits of this fruit, and I have the perfect treat to help you enjoy it even more!
But first, before we get to the recipe, here are instructions for deseeding a pomegranate. Like I said, it takes a little effort, but totally worth the yummy results! And, this is definitely the easiest and quickest method I’ve tried.
- Cut the pomegranate in half.
- Pull the edges of the fruit apart to loosen the seeds.
- Hold the pomegranate halve upside down over a bowl and hit the top with the wooden spoon over and over again. The seeds will fall out into the bowl. You may need to pick out a few stragglers, but usually the majority of them will be out.
- Enjoy a few fresh and turn the rest into chocolate pomegranate bark. YUM!
Now, onto the recipe! You can also get creative with this one and use your favorite chocolate and toppings. I love to use my 3 Ingredient Homemade Chocolate recipe, but you can also use a dark chocolate bar, or semisweet chocolate chips. You can add almonds like I did, or substitute pistachios or even shredded coconut. The delicious possibilities are endless!
- 7 ounces dark chocolate or 3 ingredient homemade chocolate recipe
- 1/2 to 1 cup pomegranate seeds
- 1/2 cup dry roasted almonds
- Melt the dark chocolate (about two bars worth) in the microwave or a double broiler. Or, if you’re using homemade chocolate, just mix together all the ingredients.
- Mix half of the pomegranate seeds and almonds into the chocolate.
- Spread the mixture into a glass baking dish lined with parchment paper. You can spread it as thin or thickly as you wish.
- Top with the remaining seeds and nuts and press down gently so that they will stick.
- Refrigerate for 2-3 hours or until firm.
- Cut roughly with a knife or break the bark into uneven pieces. No need to be perfect.
- Store in an airtight container in the refrigerator for up to two weeks, or freeze for up to 6 months.