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3 ingredients are all you need to make these chocolate pomegranate bites. Sweet creamy chocolate, nuts, and pomegranate seeds.
A bite-sized treat that you can serve up for a dessert or a mid-day pick-me-up treat.
I have many more sweet desserts to add to your menu plan for baking up. Delicious ice cream cakes, no-bake s’mores, or even these butter pecan ice cream muffins.
Pomegranate Bites Ingredients
The exact amounts and full instructions are found below in the recipe card.
- Dark chocolate or almond bark
- Walnuts or pecans
- Pomegranate seeds
Optional add-ins: pumpkin seeds, cacao nibs, or any other favorite healthy mix-ins.
How to Make Pomegranate Bites
Melt the chocolate or almond bark in the microwave or over a double boiler.
For the microwave, heat in 25-second increments, stir well, then reheat as necessary.
Let the chocolate cool a bit as you place your small cupcake liners in your mini muffin tin.
We found the best results were to stir in a bit of the pecan and pomegranate seeds and then sprinkle some on top.
Stir in about half of the nuts and pomegranate seeds into the melted chocolate and then portion about 1/2 Tablespoon into each liner.
Top each with the remaining mix-ins and then press down gently to set.
Let the chocolate set for 1 hour before popping out of the tin and serving.
Note: While this chocolate can be refrigerated to set the chocolate quicker, I found that it slightly dried out the pomegranate seeds.
How to Serve Your Pomegranate Candy Bites
You can serve these pomegranate bites up as a dessert, or even as a mid-day snack. I like to have them with a cup of coffee or tea. If you are looking for something to take to a party, these would be perfect.
You will want to store your chocolate pomegranate bites in the fridge in an airtight container. Then if you don’t plan to eat them right away, store them in the freezer for 3-6 months. Just place wax paper in between stacking, or your bites will all freeze together.
The chocolate pomegranate bites will store for around a week in the fridge if stored properly. So anything you don’t plan to eat, freeze before it goes bad.
Frequently Asked Questions
What Type of Chocolate To Use
You can use any type of chocolate you would like. From dark chocolate to milk chocolate, or even reach for almond bark. I find if you use chocolate chips, adding a teaspoon of shortening into the melted chocolate will help it to set firm as almond bark does.
You can use milk, dark or even white chocolate. Or if you are feeling lucky, go ahead and do milk chocolate and white chocolate together.
How to Pick Pomegranates
When picking pomegranates you will want to look for a bright color that is dark red. The darker the color tends to mean a sweeter fruit and the lighter pink color is more tart.
If you have some pomegranates you can buy them and store them in the fridge for up to two months, without being cut open.
Then if you don’t plan to eat right away, remove seeds and such and then seal them tightly in a freezer-friendly container and they will freeze for up to a year. This is a wonderful way to enjoy pomegranates all year round.
What To Use As A Mold For Chocolates
I used a mini muffin tin. You are welcome to use any silicone-style candy mold as well. You can make your treats as big or as small as you would like. I found the mini muffin tin works really nicely for the size.
You could also just drop it on a wax or parchment-lined baking sheet as well to make little mounds if you don’t own a pan. It would work as well, just not be as uniform-looking.
These are so easy to make, and a great way to enjoy your favorite pomegranate seeds. Give this recipe a try and serve it up to the whole family.
Also, consider adding in other mix-ins. Mini chocolate chips, sprinkles, other pieces of chopped fruit, etc. Get creative and create a dessert that fits what you have in your pantry and fridge.
More of our favorite Snack Recipes
- 1 cup dark chocolate or almond bark
- 1/2 cup walnuts or pecans chopped or crumbled by hand
- 1/2 cup pomegranate seeds
- Optional add-ins: pumpkin seeds, cacao nibs, or any other favorite healthy mix-ins.
- Melt the chocolate or almond bark in the microwave or over a double boiler.
- For the microwave, heat in 25-second increments, stir well, then reheat as necessary.
- Let the chocolate cool a bit as you place your small cupcake liners in your mini muffin tin.
- We found the best results were to stir in a bit of the pecan and pomegranate seeds and then sprinkle some on top.
- Stir in about half of the nuts and pomegranate seeds into the melted chocolate and then portion about 1/2 Tablespoon into each liner.
- Top each with the remaining mix-ins and then press down gently to set.
- Let the chocolate set for 1 hour before popping out of the tin and serving.
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
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Hello, I’m Vickie aka The Crazy Family Mom!
The creator of A Crazy Family and a stay-at-home mom of a little boy with a big personality. I love to share real food recipes, parenting tips & encouragement, fun kids activities, and so much more! Plus, I am thrilled to provide you with a space to celebrate all that is awesome (and a little crazy) in the world.