Chocolate Pomegranate Cups Recipe: This Healthy Christmas Candy Is Almost Too Pretty to Eat by 30Seconds Food
Serve these chocolate pomegranate cups and the holidays – and clean eating – have never looked so festive! Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®, says despite some rumors, pomegranate seeds can be eaten. "And they are good for you, too! So eat the entire aril and seed ... no spitting allowed!"
Cuisine: American
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Ingredients
- 1 cup dark chocolate melted with 1 tablespoon unrefined coconut oil
- 1 large pomegranate
- 2 fresh rosemary sprigs, for garnish
Here’s how to make them:
Line a mini muffin-tin with mini cupcake liners. Pour about 2 teaspoonfuls of melted chocolate into each cup.
Top the cups with a spoonful of pomegranate arils.
Using a spoon, swirl melted chocolate all over the seeds.
Refrigerate for 15 minutes or until the chocolate sets. Pop them out of the tin, unwrap and arrange on a large platter. Decorate with rosemary sprigs for a festive touch. They will stay good in the fridge for up to 3 days.
Note: To easily remove the pomegranate seeds, fill a large bowl with 1/3 of water. Score four lines from top to bottom to quarter the pomegranate and submerge the quarters in the water. Gently release the seeds with your hands. The pith will float and the seeds will sink, so remove the pith and discard, then drain the seeds. Pat seeds dry with paper towels.
Photos courtesy of Clean Food Crush.
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