Although I don’t celebrate Christmas, I love indulging in the holiday flavours! My regular holiday go-to’s are usually buttery shortbread cookies or gingerbread. I wanted to change it up and incorporate one of my favourite winter fruits, pomegranate. This Chocolate Winter Bark is a quick and easy holiday treat for you and your family and an even better present! It looks super fancy but is quick and inexpensive.
Here are a few tips and tricks to remember when you are making your Chocolate Winter Bark:
Roast almonds at least a day before you are making your bark. I roasted about 1 cup of almonds and used it for a variety of recipes throughout the week.
Make sure the pomegranate seeds are as dry as possible. Remove any bruised or punctured pomegranate seeds.
Have all of the toppings ready in bowls before you melt your chocolate. Once the chocolate is melted, you will have to work fast!
When you are breaking the Chocolate bark, some pomegranate pieces may fall off the bark, which is completely fine!
The Dietitian side of me is making sure you are getting plenty of antioxidants, healthy fats, and a bit of protein with these simple ingredients! The pomegranate is my favourite addition to this bark because it gives a beautiful pop of colour. My husband isn’t a fan of pomegranate flavoured desserts but he LOVED this Chocolate Winter Bark. When my husband approves of a recipe, I know it’s a winner!
Chocolate Winter BarkPrint Recipe Pin Recipe
- 300 g semisweet chocolate chips (1 package)
- 1 Tbsp unsweetened shredded coconut
- ¼ cup roasted almonds
- ¼ cup pomegranate seeds
- Preheat oven to 350°F. Line a baking sheet with parchment paper and place almonds in a single layer. Roast at least 1 cup of almonds (use remaining amount in other recipes). Bake for 10 minutes, until almonds are golden brown colour and fragrant. Let cool, remove ¼ cup and roughly chop. Set aside.
- Remove ¼ cup of pomegranate seeds and place on a paper towel. Remove any bruised seeds. Place another paper towel on top and set aside.
- Over a double broiler, melt chocolate chips until smooth.
- Line a baking sheet with parchment paper. Pour chocolate on to parchment paper and spread evenly. Sprinkle over shredded coconut. Add almonds and then pomegranate seeds. Using your hands, press pomegranate seeds and almonds slightly into the chocolate. Let cool in the fridge for 15-20 minutes until completely set.
- Once completely set, break chocolate bark into the desired number of pieces. Break in different positions to get unique shapes.