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From Scratch Recipe: Fudgie Pomegranate Power Chocolate

10 May 2010 7 Comments

I was one of those strange people growing up who genuinely did not care for chocolate. I could politely pass up everything but chocolate chip cookies (and even then, I would pick the cookies with the least amount of chips). Oddly enough, I did not find a love for chocolate until I went strictly dairy-free. My first successful batch of fudgie Double Chocolate Brownies (recipe in Go Dairy Free – they are called Coconut Fudge Brownies, but you can omit the coconut if you wish) upon my husband’s chocolate request were what truly won me over.

I can still say an easy “no thank you” to fluffy chocolate cake and even chocolate “ice cream” without a second glance, but dense brownies and chunks of chocolate – yes, I have a new weakness. In fact, I nosh on at least a little bit of chocolate almost every day. It has led me to experiment with making chocolate confections at home, ones that are worthy of a pick-me-up snack instead of a pure indulgence write-off. I often use the chocolate chunk recipe from Go Dairy Free as a baseline for creating healthier chocolate concoctions, like this unique pomegranate chocolate made with unrefined sweeteners, coconut oil, and an ounce of nuts (1/2 ounce per serving).

(Yes, I just took this picture today (on my third batch of the chocolates); yes, that is snow in the background; yes, I do live in the northern hemisphere, and yes, it is May 10th. It seems mother nature has not gotten the “spring” memo in our town)

The pure pomegranate powder adds a sweet-tart vibe that melds for a truly different flavor experience. Actually, at first bite, I wasn’t too sure if I liked it, but then, I somehow found myself addicted to the strange yet comforting flavor. And back I went to the kitchen to make another batch of this energizing treat!

You can of course use another flavorful addition if you don’t have pomegranate powder on hand. I was fortunate enough to get some from the wonderful people at Navita’s Naturals.

Also, for you carob lovers, I enjoyed this recipe in carob-fashion too. Half carob / half cocoa is quite good too. Just keep in mind that carob isn’t as bitter as cocoa, so you may want to reduce the sweetener.

Fudgie Pomegranate Power Chocolate

The texture of this treat falls right in between a chocolate bar and fudge. It is firm, and easy to handle straight from the freezer, but has a very forgiving bite. For a slightly firmer end result, and if like your chocolate on the dark side (I think this version is quite sweet), feel free to reduce the sweeteners in half, or even omit one of them.

This recipe is Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Refined Sugar-Free, Vegetarian, and optionally Vegan.

  • 2 Tablespoons Coconut Oil (may substitute palm oil if needed)
  • 1 Tablespoon Honey or Agave Nectar (see sweetener note above)
  • 1 Tablespoon Maple Syrup (see sweetener note above)
  • 2 Tableaspoons Unsweetened Cocoa Powder (may substitute carob powder for some or all)
  • 2 Teaspoons Pomegranate Power Powder (or other powdered flavoring)
  • 1/8 Teaspoon Vanilla Extract (alcohol-free if possible)
  • 1 Ounce Cashews, ground (I use my spice grinder)

In a small bowl, melt the coconut oil with the sweeteners. Add all remaining ingredients, and stir well to combine. You should get a somewhat thick mixture that is still spoonable like pudding. Place the mixture into desired molds.

I really don’t have any molds and often just use candy cups (as pictured above) or silicone muffin cups to make round little “bars” like these …

Freeze until firm – about 1 hour should do. Pop out and snack!

Pomegranate Infusion: Alas, pomegranates are not yet in season. But if you find yourself experimenting with this recipe when those ruby jewels are on store shelves, feel free to toss some pomegranate seeds in before freezing.

Note: Many of the ingredients can be expensive if you don’t shop around. I buy the raw cashews and often the cocoa at Trader Joe’s, and most of the other items online. I have included links to the products I purchase where applicable.

Yields about 4 ounces or 2 servings of snacking chocolate fudge


  • Natalie said:

    i’m the exact same way about chocolate! chocolate cake / ice cream never appeals to me, but i love dense flourless chocolate cake + dark chocolate bars.. yumm (and this love only developed in the past few years!)

  • Katie said:

    I am a straight up dark chocolate bar girl. I can stare at chocolate cake for hours and not want it. Weird, yes.

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  • Gaby said:

    I’m the same way! I’ve never liked the fluffy chocolate cake, to the point where I wouldn’t even eat it as a kid at birthday parties, I’d pick the icing off. Same with chocolate ice cream. Although I discovered a dark chocolate sorbet in Argentina that I loved! But I still always mix it with a fruit sorbet or else it’s too much. I do love brownies, or anything DARK dark and fudgey, but I can enjoy a few bites and then the craving is fulfilled and I’m over it. I need to learn this with other pastries and cakes though!
    Moderation is not my strong suit, but I think a pomegranate chocolate combo would be worth the risk. Anything berry flavored and chocolate were made for each other!

    ps. I’m so sorry about the snow! Eek, I can’t even imagine. You can come join me by the pool whenever you want!

  • Jackie said:

    I made these! I used ground hazelnuts and gogi berries instead of cashews and pomegranate, and they were amazing. I agree they were sweet, next time I’ll use a little less sweetener. Thank you!

  • Averie (LoveVeggiesAndYoga) said:

    nice work, alisa! these look great! i love coconut oil chocolate, it’s firm, chewy, yet dense all at once. makes me so happy 🙂

    loved your 24/7 but happy that way story. amen for finding the right person!

  • Aubree Cherie said:

    Yuuum, these looks so tasty! I like it when a smaller treat can really satisfy a sweet tooth – this looks perfect for a ‘quick fix’ 🙂

    ~Aubree Cherie