Dark chocolate blocks with mint, pomegranate and nuts

This vegan, paleo recipe for dark chocolate blocks can be whipped up in no time and requires minimal ingredients. You can also turn this into a fun activity that you can do with the kids with a delicious treat after!

When I am short on time, but still want to enjoy a luxurious, healthy dessert, I often go for these dark chocolate blocks!

The addition of mint leaves, pomegranate seeds and chopped nuts adds to the richness of this yummy dessert. Choose a dark chocolate brand that uses no refined sugar to sweeten. I used the Hu Kitchen brand of chocolates, which uses coconut sugar to sweeten. I love this brand because it uses only a few ingredients, like organic cacao, unrefined organic coconut sugar and organic cocoa butter.

Pomegranate is said to be the healthiest fruit on earth! It is rich in antioxidants and is an excellent anti-inflammatory source. Pomegranate seeds reduce the risk of various serious illnesses, including heart disease, cancer and arthritis. Read more about these edible jewel rubies here. 

Preparing this dessert can be turned into a fun rainy day activity for the kids. My toddler particularly enjoyed adding the nuts, seeds and leaves to the melted chocolate. Kids enjoy listening to the benefits of these super food ingredients, a great first step to encouraging early healthy eating habits.

Yield: for 3-4 people

Dark chocolate blocks with mint, pomegranate and nuts

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This vegan, NRS ( Non refined sugar) recipe can be made in no time and tastes divine.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 cup baking dark chocolate (70% cacao)
• 1 Tbsp. coconut oil
• 1 sprig of mint leaves (finely chopped)
• Handful of pomegranate seeds.
• 2 Tbsp. of chopped nuts
• Silicone molds

Instructions

1. Double boil the dark chocolate chips until its melts and reaches a viscous liquid consistency. Add coconut oil to the chocolate
2. Take off the boiler and immediately add the mint leaves, pomegranate seeds and chopped nuts.
3. Give it all a nice mix.
4. Pour into silicone molds and top with pomegranate seeds and nuts.
5. Freeze overnight.
6. Remove from the silicone molds and enjoy while cold!

Notes

I used the HU brand dark chocolate chips, which uses coconut sugar to sweeten. You could also use Lily's dark chocolate chips which uses no refined sugar.

Do leave a comment to let us know if you tried it. If you enjoyed this recipe, you will definitely love this 4 ingredient ice cream recipe.