Pomegranate and White Chocolate Treats
Prep time
Cook time
Total time
Sometimes the simplest things in life are the best. Enjoy.
Serves: 6 pieces
  • 60 g Pomegranate seeds
  • 50 g white chocolate
  • a pinch of (sea) salt
  1. Place 6 cupcake cups, in a cupcake baking pan.
  2. Peel, poke or bang out the amount of seeds you need. And cover the bottom of the cupcake cups with a single layer of pomegranate seeds. Keep a bit for topping.
  3. Melt the chocolate. I used the microwave. But be aware if you use the same chocolate as me, it needs very short (30-45 seconds) in the microwave or it turns hard instead. I don’t know why it does that, but I guess it has something to do with the yoghurt, because I have never experienced that before.
  4. Distribute the chocolate, over the cupcake cups. And spread it out in a thin layer.
  5. Top with a few extra pomegranate seeds and sprinkle with a little (sea) salt.
  6. Place in the refrigerator for 15 – 30 minutes, to let the chocolate harden up again before you sink your teeth into them. I hope you will enjoy them as much as I did…… let’s just say, they didn’t last long.
Recipe by The Histamine Friendly Kitchen at https://histaminefriendlykitchen.com/pomegranate-white-chocolate-treats/