This has been my secret indulgence for the last 2 years. Whips up in 5 minutes, if the pomegranate pearls are already hulled. Super simple:
You'll Need:
11 oz. pkg Lily's Stevia Sweetened Dark Chocolate Chips
2 T. coconut oil
1 cup pomegranate pearls
1/4 cup roasted salted pumpkin seeds
Parchment paper to line a baking pan
Melt the chips in a medium size frying pan over low heat with coconut oil. Stir with a rubber scraper until smooth.
Pour over parchment paper and spread out in a thin layer with rubber scraper over entire baking pan (1/8" is best). Spread pomegranate pearls evenly over chocolate. Sprinkle pumpkin seeds. Press into chocolate before it cools using the underside of a bowel.
Place in freezer for 10 minutes. Serve on a plate with freezer bag underneath. The bark will soften at room temperature. Enjoy! So yum.