Pomegranate almond bark

If you have approximately 10 minutes to spend in the kitchen, Pomegranate almond bark might be an amazing gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. For 21 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 4g of fat, and a total of 66 calories. This recipe serves 20. This recipe from Running to the Kitchen has 160 fans. If you have almonds, dark chocolate chips, pomegranate arils, and a few other ingredients on hand, you can make it. With a spoonacular score of 22%, this dish is not so excellent. Pomegranate Tahini Bark, Pomegranate and Pretzels Chocolate Bark, and Pomegranate Pistachio Ginger Bark are very similar to this recipe.

Servings: 20

Preparation duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line a baking sheet with parchment paper.Melt chocolate chips in a small bowl in the microwave until completely melted and smooth.Fold half the pomegranate arils into the chocolate.Spread chocolate/pomegranate mixture evenly onto the baking sheet.Sprinkle remaining pomegranate arils and all of the almonds on top lightly pushing down into the chocolate layer with a spatula.Refrigerate for at least 30 minutes until chocolate has set completely.Once set, remove from refrigerator and break into pieces.Line a mini muffin tin with paper cupsMelt chocolate chips in a small bowl in microwave until smooth and completely melted, fold in half the pomegranate arils.Spoon a teaspoon of the chocolate pomegranate mixture into a tin. Next sprinkle some more pomegranate arils on top. Then layer some sliced almonds. Repeat this layering method 3 or 4 times until the paper cup is almost full.Once muffin tins are full, refrigerate for at least 30 minutes or until fully set.Removed from refrigerator and peel away paper lining.

 

Step by step:

1. Line a baking sheet with parchment paper.Melt chocolate chips in a small bowl in the microwave until completely melted and smooth.Fold half the pomegranate arils into the chocolate.

2. Spread chocolate/pomegranate mixture evenly onto the baking sheet.Sprinkle remaining pomegranate arils and all of the almonds on top lightly pushing down into the chocolate layer with a spatula.Refrigerate for at least 30 minutes until chocolate has set completely.Once set, remove from refrigerator and break into pieces.Line a mini muffin tin with paper cups

3. Melt chocolate chips in a small bowl in microwave until smooth and completely melted, fold in half the pomegranate arils.Spoon a teaspoon of the chocolate pomegranate mixture into a tin. Next sprinkle some more pomegranate arils on top. Then layer some sliced almonds. Repeat this layering method 3 or 4 times until the paper cup is almost full.Once muffin tins are full, refrigerate for at least 30 minutes or until fully set.

4. Removed from refrigerator and peel away paper lining.

Nutrition Information:

covered percent of daily need