These delectable three ingredient “cookies” are so easy to make that you barely need a recipe!
Forget the dried cranberries this winter, they are full of SUGAR – pomegranates are a superfood with a high antioxidant content, fabulous flavour, fibre and colour! Fresh pomegranate seeds make a great addition to a variety of foods from green salads and grain dishes, to yogurt or oatmeal. We also love pomegranates in these deliciously simple, three ingredient cookies.
Getting those little seeds out of the pomegranate is undoubtedly the hardest part of this recipe – many grocery stores have started to stock bulk pomegranate arils without preservatives or additives so if you don’t feel like peeling, buy pre-peeled. To peel a pomegranate simply cut the fruit lengthwise, twist open into halves, and grab a bowl. Hold a pomegranate half in one hand, and hit the outer shell with a wooden spoon until all the little seeds or arils come loose. This is also a good opportunity to get some aggression out, but be careful - make sure you’re not wearing a nice shirt in case the seeds spray in the wrong direction! Now that the hard work is done, grab an ice cube tray or candy mold (silicon trays are great), good quality dark chocolate, almond butter and off to the races you go!
1/4 cup all natural almond butter or other nut butter
1 cup of dark chocolate (melted)
1 cup pomegranate seeds
1. Melt chocolate; if melting chocolate over the stovetop, remember to keep the temperature low as chocolate does burn easily. Adding 1-2 tsp of coconut oil may help when melting the chocolate. Combine chocolate with nut butter.
2. Pour a little chocolate mixture into the bottom of your ice cube tray or candy mold.
3. Add a few teaspoons of pomegranates to the chocolate base.
4. Top with the remainder of the chocolate and set in the freezer
5. Set in the freezer for at least 1-2 hours. They will keep in either the fridge or freezer. Serve at room temperature when they’re ready to go.
6. Now the challenge is wiggling these guys out nicely so they maintain their shape. Patience is key!