Dark chocolate blocks with mint, pomegranate and nuts (Edit recipe)

This vegan, NRS ( Non refined sugar) recipe can be made in no time and tastes divine.

5 minutes

10 minutes

Difficulty:

Intermediate

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.

by itzraininggreen

View original recipe

Serves: 3

Ingredients

Silicone Molds for baking

1 cup Dark Chocolate, baking (70% cacao)
1 Tbsp Coconut, oil
1 sprig Mint Leaves, finely chopped
1 bunch Pomegranate, (seeds)
2 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.