Chocolate Covered Pomegranate Clusters

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Chocolate Covered Pomegranate Clusters

Chocolate-Covered Pomegranate Clusters are a delicious and easy-to-make treat that is perfect for any occasion. Pomegranates are a nutrient-dense fruit that are packed with antioxidants and vitamins, making these clusters a healthy alternative to traditional candy. When paired with rich dark chocolate, you'll get the perfect combination of sweet and tart flavors.

Course Dessert, Snack

Cuisine American, Vegan, Vegetarian

Keyword Chocolate Covered Pomegranate Clusters

Prep Time 10 minutes

Chilling Time 30 minutes

Total Time 40 minutes

Servings clusters

Calories 66kcal

Author Chelsea Lords

Cost $5.89

Ingredients

1/2 cup pomegranate arils (Note 1)
1 bar (3.5 oz.) good-quality chocolate bar (Note 2)
Optional: 1/2 teaspoon coconut oil or vegetable oil
Jazz 'em up: See Note 3

Instructions

PREP: Start by preparing a baking sheet with parchment paper or a silicone liner. Remove the seeds from a pomegranate (See note 4), measure to get 1 cup, and dry the seeds thoroughly. Take your time here--wet seeds can cause the chocolate to seize!
MELT CHOCOLATE: Coarsely chop the chocolate and melt it in the microwave with oil. Heat in 30-second intervals, stirring in between intervals. Once fully melted, add the dry pomegranate seeds to the chocolate and stir gently.
MAKE CLUSTERS: Use a cookie scoop or spoon to immediately drop the chocolate-covered seeds onto the prepared baking sheet, forming clusters of your desired size. Place the baking sheet in the refrigerator for 30 minutes to allow chocolate to harden.
STORAGE: Once hardened, store Chocolate-Covered Pomegranate Clusters in an airtight container or resealable bag. Refrigerate for 2-7 days or freeze for up to 3 months. Avoid storing them at room temperature as it can cause melting or loss of freshness.

Notes

Note 1: Pomegranate arils: Pomegranates that have already been seeded can often be found in small plastic cups in the produce section of the grocery store.

Note 2: Chocolate bar: It's important to use a good-quality chocolate bar so the chocolate doesn't seize up. Our favorite is Lindt® dark chocolate with sea salt--so good! Use your favorite type of chocolate--milk, semi-sweet or dark. We like dark best here.

Note 3: Jazz 'em up: You can also add in other ingredients (such as nuts or dried fruits) to give the clusters a different texture and flavor. You could even drizzle white chocolate over the finished clusters for a fun and unique twist.

Note 4: How to seed a pomegranate:

Cut off the top of the pomegranate, about 1/4 inch from the crown.
Score the pomegranate along the natural segments, being careful not to cut too deep.
Hold the pomegranate over a bowl of water, and break open the scored segments by gently pressing on the skin. The arils will fall into the water.
Discard any white membrane or pieces of pith that float to the surface.
Drain the arils through a fine-mesh sieve.
For these Chocolate-Covered Pomegranate Clusters, it's very important the arils are as dry as possible!

Nutrition