Dark Chocolate Pomegranate Bark

Jun 1

1 1/2 cups dark chocolate

1 tsp coconut oil

1 cup pomegranates

Coconut flakes

Sea salt, optional

1. Melt the chocolate and coconut oil together over low heat.

2. Mix in 80% of your pomegranate seeds.

3. Line a baking sheet with parchment paper.

4. Pour the chocolate and pomegranate mixture onto the lined baking sheet.

5. Sprinkle on the remaining pomegranate seeds and coconut flakes.

6. Place in the freezer for about 10 minutes.

7. Once frozen take out and break into pieces. Enjoy!

Recipe Notes:

- Store leftovers in the refrigerator or freezer

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