Chocolate Pomegranate Bites

Happy February! This post was inspired by Valentine’s Day and my love of chocolate.

I know most people either love Valentine’s Day or they hate it. I personally like the reminder to tell my loved ones how much they mean to me. That being said, even if you not a fan of Valentine’s Day you are going to love this recipe!

These are chocolate free because I used Carob which is high in magnesium by the way (bonus!) and refined sugar free because I sweetened this recipe with honey. They are also full of healthy fat (coconut oil/manna) and antioxidants (pomegranates). There will be no chocolate hangover the next day. So really it’s  a win win situation. But if you would rather these little chocolate bites not be heart shaped then use your favourite silicone mould. They could be shaped like stars or trees or star wars characters! The sky is the limit.

Try and only eat one, I dare you!

XO Meagen Ashley

*This recipe has been shared on The Paleo AIP Recipe Roundtable

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Chocolate Pomegranate Bites

An AIP friendly chocolate treat with pomegranate!

Course Dessert, Snacks

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12 servings

Ingredients

• 1/4 cup melted coconut oil
• 1 tbsp coconut manna/butter
• 3 tbsp honey
• 1/2 cup coconut cream
• 1/2 tsp alcohol free vanilla
• 3 tbsp roasted carob powder
• 1 large pomegranate

Instructions

1. Wash, cut and de-seed the pomegranate. Put the seeds into a bowl and set aside.
2. On medium heat in a medium sized pan melt the coconut oil, coconut manna/butter, honey, and coconut cream. Stirring to help it melt.
3. Turn down the heat to low and add in the vanilla and carob powder. Whisk until the carob has fully dissolved (no clumps). If it is starting to boil while you are whisking, remove from the heat and stir a few times then return to the burner. Once the carob mixture is smooth, remove from heat.
4. Fill your silicone moulds almost half full with the carob mixture. Then sprinkle in your desired amount of pomegranate seeds. Fill the rest of the mould to the top with the remaining carob mixture.
5. Place in the freezer for 1-2 hours depending on the size of your mould.
6. Remove from the freezer and the silicone moulds. Freeze immediately as they will melt at room temperature. Remove from the freezer right before eating and enjoy!