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Chocolate Bark with Pomegranate Seeds, Coconut, and Ginger

Chocolate Coconut Ginger Pomegranate Bark

Chocolate Bark with Pomegranate Seeds, Coconut, and Ginger

Jessica Braider
This chocolate bark with pomegranate seeds gets a tiny kick from the ginger and a pop of texture from the juicy pomegranate seeds. It makes a great holiday gift or colorful holiday dessert.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 18 servings
Calories 141 kcal

Ingredients
  

  • 2 cups semisweet chocolate chips or 12 oz. of any dark chocolate
  • 1/2 cup unsweetened shredded coconut use reduced fat if you can find it
  • 1 tsp. ground ginger
  • 1 cup pomegranate seeds

Instructions
 

  • Line a baking sheet with parchment paper. Melt the chocolate in the microwave or a double boiler (if using the microwave, heat it in 30 second increments). Stir it until smooth, then stir in the coconut and ginger.
  • Using a spatula, spread the chocolate mixture on the parchment paper as thin as you can (without making yourself crazy).
  • Sprinkle the pomegranate seeds evenly on top, pressing them gently with your hand or a spatula to get them to adhere to the chocolate.
  • Freeze it for 20 – 30 minutes (or refrigerate it for an hour) until the chocolate hardens, then using the dull end of a knife to stabilize it, break the chocolate into pieces. Store it in an airtight container in the refrigerator for up to a few days.

Notes

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Nutrition

Calories: 141kcalCarbohydrates: 13gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 1mgSodium: 3mgPotassium: 153mgFiber: 2gSugar: 9gVitamin A: 10IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword Dessert, Fall, Gluten-Free, Holidays/Special Events, Kid-Friendly, Kosher, Make-Ahead, Nut-Free, Vegetarian, Winter
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