Dark Chocolate Pomegranate Bites with Coconut

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.

dark chocolate pomegranate bites

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!

Recipe Ingredients

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.

For another no bake sweet snack, check out these dark chocolate filled raspberries or this frozen yogurt bark!

chocolate cups with pomegranate seeds and shredded coconut

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.

dark chocolate pomegranate bites with coconut on a wire rack

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.)
stack of dark chocolate pomegranate cups on a wire rack

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 Pomegranate Bites

These easy dark chocolate cups with pomegranate seeds and shredded coconut have a lovely texture, and are the perfect quick dessert recipe! Only 3 ingredients, and no baking required.
Prep Time 10 mins
Total Time 10 mins
Course Dessert, Snack
Cuisine American
Servings 12 cups

Ingredients
  

  • 2 cups dark chocolate chips (or chopped chocolate bar)
  • 4 oz pomegranate seeds
  • 6 Tbsp unsweetened shredded coconut

Instructions
 

  • 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.

Notes

*For microwaving chocolate, I recommend using a glass or ceramic bowl. Avoid plastic, as it can cause the chocolate to seize. You can also use a double-boiler to melt the chocolate if you prefer.
**I used a “freezer” quart-sized bag. The bag’s packaging should say whether it can withstand any heat. (We’re only putting the melted chocolate in the bag, not using it to cook with, so it doesn’t need to be super heavy-duty. The melted chocolate should only get up to 120-130 degrees F at its highest point, and it’ll be cooled somewhat by the time you put it in the bag.)
***For the chocolate design on top, I used a zigzag motion from two different directions, so they cross like a lattice. But you can create whatever design you want. Spirals would be fun!
Storage & Serving Tips: Once the initial chilling time is complete, you can move the cups into an airtight container. Store in the refrigerator – they should last at least 5 days. These are best served at room temperature though, since the chocolate will be hard straight out of the fridge. I recommend setting them at room temperature 15-20 minutes prior to eating to soften the chocolate a bit.
 
Keyword bites, chocolate, dark chocolate, no bake

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