Sunday, 22 February 2015

Raw Pomegranate Bark

We've been wanting to make a natural chocolate recipe for quite some time, and believe we have just found the perfect one! A few days ago, I went grocery shopping and randomly decided to add a pomegranate in my basket.  Later that night, I had the idea to use it in a chocolate bark recipe. Rather then use a dark chocolate bar to make the bark, after some deliberation, we decided to attempt making some raw vegan chocolate instead to supplement the fresh pomegranate. After an initial test run of the ratios, we ended up with this combination! The consistency of the chocolate is much like fudge with sweet coconut undertones. We noticed that the chocolate should remain either in the fridge or freezer as it will soften up a bit. Nevertheless, once you get a taste of this stuff, you will never go back!

If you are using a whole pomegranate, start by removing the seeds. This site will help you if you need any tips. Put one cup of seeds aside for the recipe. 

Next, melt one third cup of virgin coconut oil. Once melted, whisk in half a cup of maple syrup. Gradually whisk in two third cups of cocoa powder until the chocolate mixture is smooth and uniform. 

Transfer the chocolate mixture onto a baking sheet lined with either parchment paper, wax paper or saran wrap. Use a spatula to form a quarter inch thick slab.

Sprinkle one cup of pomegranate seeds on the slab and gently press the seeds into the chocolate. 

 Place in the freezer for an hour or until the chocolate has hardened. Remove from the freezer and break into small pieces. 

 Eat right out of the freezer and store the bark in the freezer as the chocolate will soften at room temperature. 

Raw Pomegranate Bark
Makes 24 pieces 

Recipe from Rawmanda

1/3 cup virgin coconut oil
1/2 cup pure maple syrup
2/3 cup cocoa powder
1 cup pomegranate seeds
  1. Melt coconut oil on the stove or in the microwave until liquid. 
  2. Whisk oil and syrup together in a bowl.
  3. Gradually whisk cocoa powder to the mix, until chocolate mixture is smooth and uniform. 
  4. Transfer chocolate to a baking sheet, lined with either parchment paper, wax paper or saran wrap.
  5. Using a spatula, form a 1/4 inch slab of chocolate. 
  6. Spread pomegranate seeds over the slab and gently press into the chocolate. 
  7. Place in the freezer for an hour to harden. 
  8. Remove bark from freezer and break into pieces.
  9. Store in the freezer as chocolate will soften. 
Makes 24 pieces. Each piece is approximately 58 calories.