Raw Chocolate Pomegranate Clusters
By Amy Crawford
There's just no way I could forgo an opportunity to share another glorious chocolate recipes on my site and in light of the fact Valentine's Day is but two days away it appears the time is ripe (and thanks to the inclusion of the wondrous pomegranate it appears to be ripe AND juicy!)
I can't begin to take credit for today's recipe so without further ado I'll be thanking Food Matters for whipping up this recipe and kindly allowing me to share it with you all today. Speaking of Food Matters, which Aussies amongst you are heading along to the Food Matters National Australian Tour this month? It's set to be an amazing lineup of speakers if you get the chance to pop along.
Anyhoo. Pomegranate. Let's have a quick chat about that shall we? And then let's have a word or two on L.O.V.E. love.
I'd eat more pomegranate if it wasn't for the fact it's a tiny bit challenging to get at (yep I'm a lazy pomegranate user). Speaking of which, I googled how to open a pomegranate and found this quick YouTube video. I've been doing it wrong all along anyway! You may find it useful, and by the looks of things there's every chance you have to.
So why should we be eating more pomegranate anyway? Well first and foremost they are packed to the brim with antioxidants, equal in fact to the those in green tea and red wine. They are loaded with Vitamin C and potassium. They are also in fact one of the few fruits where the juice is just as beneficial as the fruit or seeds AND they are very well known for their ability to stain. Yep, don't we know it.
Now a little poem for the lovers amongst you:
Roses are red, that much is true, but violets are purple, not bloody blue!
That's the best I could do today folks, sorry. So now onto the pertinent bit, the recipe.
50g cacao butter
3 tablespoons raw cacao powder
2 tablespoons maple syrup (you could also use rice malt syrup)
1 teaspoon vanilla essence
1 pinch of sea salt
1 pomegranate, pipped (see YouTube video above!)
Line a muffin tray with patty cake liners.
Melt the cacao butter gently over a low heat. It's best to simmer a saucepan of water on your stove with a glass bowl sitting over the saucepan.
Once melted, remove cacao butter from the heat and mix in the cacao powder, maple syrup, vanilla essence and sea salt. Combine well and pour a little into each patty cake liner, saving some chocolate to drizzle on top. Divide the pomegranate seeds across the patty cakes and drizzle with the extra chocolate.
Place in the fridge or freezer for 1 hour to set.
Then, apply bib over white shirt and consume with caution. Oh and if you need more chocolate in your life you may appreciate one of these SIXTEEN chocolate recipes!
If you love this recipe please don't forget to tell me below. I appreciate every bit of feedback I receive on this site and will respond to it all, it makes me happy to hear from you. If you want to save this recipe for another day don't forget you can save it to your Pinterest board. And why not shoot it over to a friend or lover who needs a bit of encouragement this Valentine's Day. Oh and plleeeeease, if you make it, let us know what you think. We love getting your feedback.
Just in case you are wondering, this is not a sponsored post.