Ingredients

The following ingredients have 15 Servings
  • 1/2 cup (87 g) Seeds of ½ pomegranate
  • 1 cup (120 g) plus 1 teaspoon raw cacao butter, (coarsely chopped)
  • 1 cup (85 g) raw cacao powder
  • ½ cup (120 ml) pure maple syrup

Instruction

  • Line a rimmed baking sheet with parchment paper. Scatter the pomegranate seeds generously over the prepared sheet to form a 12-inch (30.5 cm) square. Set aside.
  • In a small saucepan over low heat, melt the cacao butter. Remove from the heat, and whisk in the cacao powder and maple syrup until smooth and fully combined.
  • Immediately pour the chocolate over the seeds, using a rubber spatula to scrape it out of the pan and spread it evenly into a rough 12-inch (30.5 cm) square. Chill in the refrigerator until the chocolate is firm to the touch, about 1 hour. Remove the baking sheet from the refrigerator and gently break the chocolate into 1- to 2-inch (2.5 cm to 7.5 cm) pieces.
  • Store in an airtight container in the refrigerator for 3 to 5 days, depending on the freshness of the pomegranate.