top of page

Pomegranate Ginger Chocolate


<Servings: 10-12 servings>

5 oz Dark Chocolate  

1/2 cup Pomegranate seeds 

1 tsp Ginger powder or 1-2 tsp grated ginger

1-2 tsp of raw honey.

Sea salt


1. Melt the dark chocolate in a double boiler.

2. Mix half of the pomegranate seeds and ginger into the chocolate.

3. Spread the chocolate mixture in a 2-inch round shape into a baking pan lined with parchment paper.

4. Top with the remaining pomegranate seeds and sprinkle sea salt.

5. Refrigerate for at least 30 minutes or until firm. Store in an airtight container in the refrigerator for a week, or freeze for up to a few months.

Posted on December 15th, 2019

bottom of page