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
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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