Dark chocolate blocks with mint, pomegranate and nuts
This vegan, NRS ( Non refined sugar) recipe can be made in no time and tastes divine.
PREP TIME
5 minutes
COOK TIME
10 minutes
INGREDIENTS
6
Serves: 3
Ingredients
Silicone Molds for baking
- 1 cup1 cup1 cup Dark Chocolate, baking (70% cacao)
- 1 Tbsp1 Tbsp1 Tbsp Coconut, oil
- 1 sprig1 sprig1 sprig Mint Leaves, finely chopped
- 1 bunch1 bunch1 bunch Pomegranate, (seeds)
- 2 Tbsp2 Tbsp2 Tbsp Almonds, or nut of choice, chopped
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Double boil the dark chocolate chips until its melts and reaches a viscous liquid consistency. Add coconut oil to the chocolate
- Take off the boiler and immediately add the mint leaves, pomegranate seeds and chopped nuts.
- Give it all a nice mix.
- Pour into silicone molds and top with pomegranate seeds and nuts.
- Freeze overnight.
- Remove from the silicone molds and enjoy while cold!
Notes
I used the HU brand dark chocolate chips, which uses coconut sugar to sweeten. You could also use Lily's dark chocolate chips which uses no refined sugar.
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Desserts Egg Free FODMAP Free Gluten Free Grain Free Nightshade Free Pescetarian Plant Based Shellfish Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 79 |
| Fat: | 7 g |
| Carbohydrates: | 4 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 2 mg |
| Fiber: | 2 g |
| Sugars: | 0 g |
| Calculated per serving. | |
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