• 2/3 cup pomegranate seeds
  • 1 cup low sugar chocolate chips- we like the Hu Kitchen brand
  • Optional: 1 Tbsp himalayan or sea salt

Cooking Instructions

  • Line a mini muffin tin with mini muffin liners
  • Melt the chocolate chips in a bowl, stirring constantly to evenly melt and not burn them
  • Sprinkle a single layer of pomegranate seeds at the bottom of each muffin liner 
  • Pour the melted chocolate overtop of the pomegranate seeds to cover them
  • Optional: Top them off with a pinch of salt 
  • Place the muffin tin in the freezer for 1-2 hours. Remove from the muffin liners and enjoy! Keep in the freezer for the week if you have leftovers to enjoy later.