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Gluten-Free Pomegranate Infused Chocolate Bites

Gluten-Free Pomegranate Infused Chocolate Bites

This amazing treat is rich in chocolate flavor and fragrant with pomegranate syrup. Recipe adapted from Elana's Pantry

Ingredients:

Instructions:

  1. Place in the freezer for 30 minutes:
    • 1/2 cup chocolate chips, dark
  2. In a small saucepan whisk over medium-high heat:
    • 1 1/2 cup pomegranate juice
    • 6 TBS granulated sugar
  3. Bring to boil and cook until reduced to half a cup, about 10-12 minutes.
  4. Cool completely and chill in the refrigerator.
  5. Preheat oven to 350ºF.
  6. In a food processor pulse until coarsely chop frozen chocolate chips.
  7. Add in:
    • 1/2 cup almond meal
    • 1/4 cup cocoa powder, unsweetened
    • 1/2 tsp salt
  8. Pulse until combined. Should be coarse in texture.
  9. Add in and pulse until just combined:
    • 3 eggs, large
  10. Pulse in 1/2 cup of cooled pomegranate syrup and:
    • 1/2 cup vegetable oil
  11. Remove bowl from food processor and scrape sides down and mix by hand with a scraper.
  12. Mix in by hand:
  13. Place muffin liners in or apply non-stick spray to a 12-cup muffin pan or a 24-cup mini muffin pan.
  14. Divide batter evenly into prepared cups.
  15. Bake 20 minutes or until a toothpick inserted into the center comes out clean.

Gluten-Free Pomegranate Infused Chocolate Bites  Detail

Prep Time: 15 min
Cook Time: 35 min
Inactive Time: 30 min chill time for chocolate chips*
Difficulty: Easy
Servings: 24
Serving Size: 1 mini cupcake

Serving Suggestions: Dark chocolate is rich in antioxidants and low in sugar. If you can't find dark chocolate chips, use a dark chocolate bar and cut it into chunks. Above pictured used Ghiradelli's Bittersweet Double Chocolate Chips found at Costco.

Cooking Tips: * Refrigerate chocolate chips 20-30 minutes prior to mixing in the food processor. If chips are room temperature, they will not chop well in the food processor.