Pomegranate and Dark Chocolate Bark is the icing on the cake when it comes to all things festive and it is so easy to make.  Nothing is more tantalizing to the taste buds than to bite into a piece of dark bittersweet chocolate that is full of crunchy, sweet pomegranate and the taste of pumpkin seeds and coconut.

Studies show that dark chocolate is loaded with nutrients that can positively affect your health. But should be consumed in moderate amounts due to its sugar content. A good quality dark chocolate is rich in fibre, iron, magnesium, copper and manganese and a few other minerals.


10 oz. bittersweet chocolate 85% cacao), broken into 1-small pieces
1 cup fresh pomegranate seeds (from 1 large pomegranate)
2 tablespoons of desiccated coconut
2 tablespoons of pumpkin seeds

Step 1
Line a baking sheet with waxed paper.

Step 2
Put the chocolate in a shallow microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with a spatula until the chocolate is completely melted and smooth.  If further time is required do in additional 15-second increments.

Step 3
Gently stir half of the pomegranate seeds into the chocolate.

Step 4
Scrape the chocolate mixture onto the baking sheet and spread it into an 20x25cm rectangle.

Step 5
Sprinkle the remaining pomegranate seeds, desiccated coconut and pumpkin seeds evenly over the top, pressing them into the chocolate.

Step 6
Refrigerate until fully set, about 30 minutes. For a quicker set, place in the freezer.  Once set break the pomegranate and dark chocolate bark into chunks with your hands and serve.

*See more pomegranate recipes