Pomegranate Filled Chocolates

You only need 5 simple ingredients to make the perfect Valentine’s Day treat! These little chocolate shapes are quick, super easy to make and SO ADDICTIVE!

These Pomegranate Filled Chocolates taste like a fancy, luscious bonbon, but they are simple and fuss-free. Instead of making chocolate from scratch, I’m melting good quality dark chocolate and adding orange zest, tahini and a bit of coconut nectar (or maple syrup). The result is a creamy, citrusy, super rich chocolate. Sounds good? It gets better, these cute chocolate candies are filled with tart, juicy pomegranate seeds. You’ll get a nice pop of fruity flavor with every bite.

I have these pretty little molds, but if you don’t have any, don´t worry, you can use cupcake liners. Or use a loaf pan and turn this recipe into a chocolate bar. It will still taste amazing either way!

These would be the perfect Valentine’s Day gift or dessert, but you can also make them for yourself whenever you are craving something sweet, that’s what I do. They are secretly healthy, so go ahead, treat yourself! You can store these in the fridge for up to a week or freeze them for up to a month.

If you try these vegan candies, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you. We really do!

Pomegranate Filled Chocolates

These heavenly bites are vegan, easy to make and so incredibly delicious. Creamy, citrusy, super rich chocolate on the outside, tart, juicy pomegranate seeds on the inside. The most perfect sweet treat!

Prep Time 10

Servings 18 small

Ingredients

3.5 oz or 100 grams dark chocolate, roughly chopped
2 Tbps tahini
1 tsp orange zest, tightly packed
1 tsp coconut nectar or maple syrup
Handful of pomegranate seeds

Instructions

Place chocolate in the microwave for 30 seconds on medium power. Stir and repeat until 70 – 80 % of the chocolate is melted, the rest will melt as you stir. Be careful not to overheat the chocolate, it will ruin the taste and texture.
Add orange zest, tahini and coconut nectar/maple syrup while it’s still hot. Stir to combine.
Using a small spoon, fill half a mold with the melted chocolate mix.
Place three or four pomegranate seeds in the middle and cover the rest of the mold with more melted chocolate.
Repeat this process until you run out of chocolate. You should end up with 18 small chocolates.
Refrigerate for about 30 minutes before eating.
Enjoy!
Store leftovers in an airtight container in the fridge for up to a week (or freeze them for up to a month).