These delicious and easy dark chocolate pomegranate bites have a unique texture, and are the perfect quick dessert recipe! Only 3 ingredients, and no baking required.
They’re made in a muffin tin, with a simple hack for drizzling the melted chocolate so you get that lattice effect on top! Plus, you can melt your chocolate in the microwave, saving time and making clean-up easier.
As an added bonus, all three ingredients have nutritional benefits, like antioxidants, vitamin C, and various minerals.
Coconut Pomegranate Cups with Dark Chocolate
If there’s anything you should know about me, it’s that chocolate is my love language. I enjoy non-chocolate desserts of course, but I’m always craving chocolate.
I love the rich flavor of dark chocolate, and the fact that it’s not overly sweet. And in this recipe, it compliments the juicy, sweet, and lightly tart pomegranate seeds so well! The sprinkle of coconut adds extra texture and a lovely hint of coconut flavor, too.
These chocolate pomegranate cups are perfect for an afternoon pick-me-up or last-minute dessert when that chocolate craving hits. Just make a batch, pop them in the fridge, and enjoy them all week long!
Here’s what you’ll need for this simple 3-ingredient recipe:
- dark chocolate: You’ll need good quality dark or semisweet chocolate, either in chocolate chip form or a chopped chocolate bar. The better quality it is, the easier it is to melt! (Tip: the higher the cocoa/cacao percentage in your chocolate, the more antioxidants it’ll have). You can also use milk chocolate if you prefer, which will yield a sweeter end result.
- pomegranate seeds: I used a cup of packaged pomegranate seeds (also known as pomegranate arils) from the grocery store to save time. But you can easily peel and seed your own pomegranate if you prefer!
- shredded coconut: Unsweetened shredded coconut is the last ingredient here. I like to keep a bag of shredded coconut in the fridge so it lasts longer. If you end up with a big bag, keep in mind that you can freeze it (in a freezer-safe bag) to use in the future.
How to Make Dark Chocolate Pomegranate Bites
Let’s talk about how to make these tasty chocolate pomegranate cups! First, gather your ingredients and your equipment. (You’ll need a microwave-safe bowl, muffin tin, muffin/cupcake liners, and a ziploc-type bag).
Step 1: Melt Dark Chocolate
Next, melt the chocolate chips (or chopped chocolate bar) in the microwave.
Place in a microwave-safe bowl and microwave in 30 second intervals at 50% power, stirring between each interval, until the chocolate is smooth.
I recommend using a glass or ceramic bowl for microwaving chocolate. Avoid plastic, as it can cause the chocolate to seize. (Wasted chocolate is NOT fun!)
Step 2: Assemble Chocolate Pomegranate Cups
Next, add liners to a muffin tin. Spoon enough chocolate to fully cover the bottom of the liners – about 2 tablespoons. Then, sprinkle a spoonful of pomegranate seeds over the melted chocolate, making sure to spread them out so they’re mostly in a single layer.
Next, sprinkle shredded coconut on top of the pomegranate seeds.
Then, it’s time to add the top layer of chocolate. You’ll need a semi-heat safe plastic zippable bag or piping bag. (I used a “freezer” quart bag. Read the packaging to make sure it can withstand up to 120 degrees Fahrenheit. See recipe card below for details.)
Spoon your remaining melted chocolate into the bag, making sure there’s no air left in the bag, then zip it closed. Cut a small piece off the corner. Then, slowly squeeze chocolate from the bag, first in a circle to line the edges of the chocolate cups, then in a zigzag motion from two different directions (so they cross like a lattice).
Or, you can go wild and create whatever design you want. Spirals would be fun, too!
Step 3: Chill to Set
Lastly, cover the muffin tin loosely with plastic wrap, and place in the refrigerator to chill for about an hour, until the chocolate is set.
Storage & Serving Tips
Once these are finished with the initial chilling period, you can remove them from the muffin tin and store them in an airtight container.
These should be kept in the refrigerator, but are best served at room temperature – so I recommend setting them on the counter for 15-30 minutes before eating. This softens the chocolate a bit for that perfect chocolate bite.
These should last for at least 5 days if stored in the fridge, depending on when you bought the pomegranate seeds (there should be an enjoy-by or sell-by date listed on the package).
Toppings for Dark Chocolate Pomegranate Cups
This recipe is really versatile – you can switch up the fillings or add toppings if you want! Here’s some inspiration:
- chopped nuts (peanuts, pistachios, walnuts, almonds, etc.)
- seeds (chia, sunflower, pumpkin seeds, etc.)
- crushed graham crackers, biscoff cookies, oreos, or pretzels
- peanut butter drizzle
- dried fruit (banana chips, dried blueberries, apricots, etc.)
I love that these are an easy, everyday sweet snack, but they’re also easily portable and look fancy enough to bring to an event or gathering! Nobody will know they only took 10 minutes to make. 😉
If you try these dark chocolate pomegranate bites, I’d love if you shared your thoughts with a rating and comment below!
For all my fellow chocolate lovers, you might also like:
- Dark Chocolate Filled Raspberries with Coconut
- Easy S’mores Truffles (4 Ingredients)
- Chocolate Rice Krispie Treats with Coconut
- Chocolate Nutella Tarts
- Dark Chocolate Avocado Truffles with Pecans
- Chocolate Peanut Butter Cheerio Bars (No Bake)
Dark Chocolate Pomegranate Bites
- 2 cups dark chocolate chips (or chopped chocolate bar)
- 4 oz pomegranate seeds
- 6 Tbsp unsweetened shredded coconut
- Place dark chocolate chips in a microwave-safe bowl* and microwave in 30 second intervals at 50% power, stirring between each interval, until chocolate is smooth. Set aside.
- Add muffin/cupcake liners to a muffin tin. Spoon about 2 tablespoons of the melted chocolate into each liner (enough chocolate to fully cover the bottom).
- Sprinkle about 1 tablespoon of pomegranate seeds over the melted chocolate. (Make sure they're mostly in a single layer). Next, sprinkle shredded coconut on top of the pomegranate seeds.
- Spoon your remaining melted chocolate into a heat-safe zippable bag** or piping bag. Squeeze all the air from the bag, then seal it. Cut a small piece off the corner. Slowly squeeze chocolate from the bag, first in a circle to line the edges of the pomegranate seed and coconut filling, then in any design you prefer to somewhat cover the top of the filling.***
- Cover the muffin tin loosely with plastic wrap. Place in the refrigerator to chill for about an hour, until the chocolate is set.