Chocolate Pomegranate Bark

Is it just me, or is Costco killing it in the snack department lately? There are several aisles near the front of the store that I can’t go down for fear of spending $100 on snacks. I would walk away without any real food for dinner, but a cart full of snacks.

This pretty much sums up my feelings about Trader Joe’s right now, too. TJ’s is full of fun holiday snacks. If you follow me on snapchat (user name: dessertfortwo), Camille and I did a quick video last week talking about how we went into TJ’s for 4 things, and came out with 44 things—38 of which were holiday snacks. I don’t even like oreos, yet I bought boxes {plural!} of their candy cane jojo’s. I also impulse-purchased one of those chocolate orange things that you whack on the counter, just for nostalgia’s sake. And then I stacked as many boxes of candy cane green tea in my arms as possible.

My days look something like this: a slice of toast with milky tea for breakfast, snack 1, snack 2, lunch of leftovers, snack 3, snack 4, light dinner because I’m not hungry from all the snacking, and snack 5. On a good day, I’d estimate 60% of my calories are coming from snacks.

So, let’s make our own snacks! These dark chocolate disks with pomegranate and coconut can be a snack, or you could use them as a no-bake cookie option at a cookie swap. They’re pretty and festive enough for a holiday party platter, too.

If you’re not up for making round circles, just pour all of the melted chocolate on the wax-lined baking sheet and sprinkle on the toppings. Chocolate bark is good in any shape or form!

The recipe below makes a small batch of 10 disks, and from there, you can scale it up to how many snacks/sweets/calories you need.

Continue to Content

Yield: 10

Chocolate Pomegranate and Coconut Bark

Print

Fruit bark with pomegranate and coconut flakes.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1/3 cup pomegranate arils
• 1/4 cup coconut flakes
• 1 cup chocolate chips
• 1 tablespoon coconut oil

Instructions

1. Have ready a baking pan lined with wax or parchment paper.
2. Place the pomegranate arils and coconut flakes in small bowls nearby.
3. Place the chocolate chip and coconut oil in a medium microwave-safe bowl.
4. Turn the microwave to 50% power (or LOW) and heat the chocolate chips in 15-second pulses, stopping between each pulse to stir.
5. It usually only takes 3-4 pulses, and you should remove the chocolate from the microwave before it melts fully. Let it set on the counter in the warm bowl, stirring occasionally until it melts fully.
6. Using a tablespoon, scoop the melted chocolate into round circles on the baking sheet.
7. Immediately after scooping the chocolate, sprinkle the pomegranate and coconut on top.

Notes

This is a great way to get your chocolate fix with a healthy dose of fruit!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Quarter Sheet Pan
• 
  Baker's Half Sheet Pan (2 Pack)

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 110Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 8mgCarbohydrates: 13gFiber: 1gSugar: 11gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram