Pomegranate Bark

12 oz bag of Ghiradelli semi-sweet chocolate chips or other dairy-free dark chocolate or carob

Seeds from 1 or 2 ripe pomegranates

Optional additions: sea salt, coconut flakes, minced crystallized ginger, chopped pecans

Melt the chocolate with the coconut oil in a homemade double boiler, taking care not to let the boiling water in the sauce pan touch the bowl of chocolate sitting on top, and stirring regularly. (Alternatively, you could also melt the chips in the microwave, stirring every 30 seconds.) Once the chips have melted, pour the chocolate on a parchment paper lined baking sheet and spread the chocolate into a thin layer. Sprinkle the pomegranate seeds evenly across the chocolate. Refrigerate or cover and set outside in cold temps. When the chocolate has set (20-30 min), break or use a pizza cutter or knife to cut the bark into pieces. Store at a cool room temp or in the fridge.

I recommend that you immediately package the pomegranate bark into individual containers as it is way too hard not to eat a ton of this at once. Many thanks to my Cross Fit friend Jami for sharing this wonderful treat!!

My favorite way to de-seed pomegranates is to make a 1-2 mm deep incision around the equator of the pomegranate, then twist into two halves. Over a colander in the sink, hold one half of the pomegranate with your left fingers with the seeds pointed down. With your right hand, hit the pomegranate with a wooden spoon. The seeds will be ejected into the colander without much of the pulp.