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9 servings


10 mins


0 hours 0 mins


2 hours 10 mins
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10 Oz. Dark Chocolate
1 Tsp light canola oil
1 Cups pomegranate arils
Pinch of salt
Flaky Sea Salt (Maldon is my salt of choice)


1. Set up 9 cupcake liners in a muffin tin.
2 . Melt chocolate in a large, glass measuring cup in the microwave at 30 second intervals. Stir until completely smooth (about 2 minutes total). Add oil, pinch of salt and 1/2 of the pomegranate arils. Mix in.
3. Spoon mixture into the prepared paper muffin liners. Smooth the tops and spoon more pomegranate arils on top of each cup. Press down so they adhere to the chocolate.
4. Sprinkle with flaky sea salt and refrigerate for at least 2 hours.

5. Peel off the paper cups, plate and enjoy! Dark chocolate and pomegranate seeds provide a healthy dose of antioxidants! Enjoy.

NOTES: I’m sure you never expected to hear the words chocolate, candy and healthy in the same sentence but this is about as close as it gets! Dark chocolate and fresh pomegranate seeds make a “healthier” choice when it comes to candy and this choice is packed with flavor.

The sweet, tart and salty combo really works for me. These are easy to make and they also pack great and are great for gift giving.  Use the best chocolate you can find (my choice is Ghiradelli) and a nice flaky salt to finish.  I use Maldon for almost everything.

I’ll use festive red foil liners at Christmas and just leave the candy in their paper cup. Boxed up with a bow, they are a fabulous homemade gift. I like to keep them in the fridge for a fast treat.  VERY IMPORTANT SIDE NOTE:  These are meant to be eaten within a couple of days.  The moisture in the fresh fruit will change the texture of the chocolate.  Personally, this has never been a problem since they go so fast but do be aware.

Let me know if you make these…nice change from nut butter cups.