Description
These delicious holiday treats are sweet but won’t spike your blood sugar. When you take a bite, the pomegranate seeds burst with juice and mix with the chocolate for a taste sensation.
Ingredients
- 1 cup Cacao Butter
- ⅓ cups Coconut Oil
- ¾ cups Raw Cacao Powder
- 1 cup Coconut Sugar Or Lakanto
- ½ teaspoons Vanilla Extract
- Stevia, To Taste (optional)
- ½ cups Pomegranate Seeds
Preparation
Using a double boiler, melt the cacao butter and measure. Pour back into the double boiler. Add coconut oil and mix together until melted.
Add cacao powder, coconut sugar, and vanilla. Mix well. Taste and add stevia if you need more sweetness.
Fill 30 mini paper baking cups with pomegranate seeds about 1/3 to 1/2 full. Pour the chocolate liquid over the pomegranate seeds. Put in refrigerator for 30 minutes or until chocolate becomes solid.
Peel off the paper cups and enjoy. Store in the refrigerator for up to 2 weeks.
