Recipe Detail

Festive Chocolate Pomegranate Cups

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Number of Servings:


  1. 1 cups - dark chocolate, melted
  2. 1 tablespoons - unrefined coconut oil
  3. 1 - large pomegranate
  4. 2 - fresh rosemary sprigs, for garnish and decoration


Line a mini muffin-tin with mini cupcake liners.

To EASILY remove pomegranate arils: Fill 1/3 of a large bowl with cold water. Cut 4 lines in the pomegranate from top to bottom to quarter it. Submerge the pomegranate quarters into the bowl of water and gently release the seeds with your hands. This is a very easy and less-messy way of removing seeds from a pomegranate. The pith will float and the seeds will sink, so you can remove the pith and discard it, then drain the seeds. Gently pat seeds dry with paper towels.

Melt the chocolate with the coconut oil. Scoop about 2 teaspoonfuls of the melted chocolate into each mini cup liner. Top the chocolate with a spoonful of pomegranate arils. Then, using a spoon or a fork, swirl a little bit of melted chocolate all over the seeds, drizzling it across the top.

Allow to sit in the refrigerator for about 15 minutes, 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.

These will stay good, kept in the fridge for up to 3 days - if you can keep from eating them for that long. Enjoy!




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