Dark Chocolate and Pomegranate Bark

• Vegan
• Gluten free

• Produce

  • 1 1/2 cups Pomegranate seeds

• Baking & Spices

  • 200 g Cocoa chocolate, Dark
  • 1 Sea salt

Found on insulinresistancerecipes.com

Description

Ingredients

• 200g dark cocoa chocolate, over 70%
• 1.5 cups of pomegranate seeds
• Sea salt

Directions

• Line a baking tray with baking paper.
• Melt the chocolate in a double boiler until it turns to liquid.
• Pout the melted chocolate onto the tray with baking paper.
• Using a spatula, smooth out the chocolate to about half a centimetre thick.
• Sprinkle with sea salt, then scatter the pomegranate seeds on top.
• Chill in the fridge for 30 minutes until the chocolate is set.
• Gently break into pieces and store in an airtight container, lined with baking paper in between chocolate bar and put in a cool, dry place (not the fridge).
• This is best eaten on the day it’s made.