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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



  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.