I can’t let December go by without posting a little Christmas treat. This one is utterly simple, but insanely delicious. Sometimes the simplest things in life are the best. And these pomegranate and white chocolate treats are definitely one of them.
I guess a lot of you found it hard in the beginning to accept that you had to let go of chocolate. I for sure did. White chocolate is in general better tolerated, than dark chocolate and milk chocolate. But white chocolate can be tricky because it very often contains soy – or sunflower lecithin. And if you are dealing with lactose intolerance or milk allergies as well it leaves even less choices. I have tested a bunch of different kinds and brands of white chocolate before I found one I tolerate and like the taste of. Since I have some issues with cows milk, I started out with trying white chocolate made with rice milk. But that really didn’t please my taste buds. Eventually found one that does please my taste buds and doesn’t give my a stomach ache (even when I eat too much of it).
This one has rice crispies and yoghurt, which for some people dealing with HIT might make it a no go. But I think for me, it is the fact that it contains yoghurt that means that I both tolerate it better and like it more. The sour notes of the yoghurt makes it a little bit less heavy and not overly sweet. And as an added bonus it is soy free. For this recipe I also like the extra crispiness of the puffed rice, but this is totally optional. Go with your preferred white chocolate.
This recipe calls for 3 ingredients. Pomegranate seeds, white chocolate (of your choice) and a little bit of (sea) salt. It can barely be more simple. So peel, poke or bang out the amount of seeds you need. In order to assure freshness don’t make more than you need, I wouldn’t freeze these. This recipe is for 6 small ones, since non of the members in my family like pomegranates (weird, right?). Place the amount of cupcake cups you need, in a cupcake baking pan. And cover the bottom of the cupcake cups with a single layer of pomegranate seeds.
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. Distribute the chocolate, over the cupcake cups. And spread it out in a thin layer. Top with a few extra pomegranate seeds and sprinkle with a little (sea) salt. 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.
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Sometimes the simplest things in life are the best. Enjoy.
Ingredients
- 60 g Pomegranate seeds
- 50 g white chocolate
- a pinch of (sea) salt
Instructions
- Place 6 cupcake cups, in a cupcake baking pan.
- 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.
- 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.
- Distribute the chocolate, over the cupcake cups. And spread it out in a thin layer.
- Top with a few extra pomegranate seeds and sprinkle with a little (sea) salt.
- 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.
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