I promised myself I wouldn’t make anything for Valentine’s Day. Then I broke that promise. I had extra pomegranate seeds and have been wanting to make something with them. I used some for a new chicken salad recipe that should be coming to the blog next week. I still had more pomegranate seeds and thought they would look so pretty on white chocolate. For Halloween, I dipped bananas in a “white chocolate” mixture and did a little revamping to make this version. This white chocolate pomegranate bark is slightly sweet and the perfect bite when the pomegranate seeds pop in your mouth.
In other important news, it was Groundhog’s Day yesterday. I used to be a huge fan of Groundhog’s Day. I would wake up at 5AM to see Phil’s prediction. This tradition sadly faded when I moved to Los Angeles because Phil appeared around 3AM. Also it is pretty much spring all the time in LA. Yesterday Phil gave me the news I didn’t want to hear… six more weeks of winter. Yuck! Thankfully he is wrong a lot of the time. In the meantime, I will be bundling up and enjoying my white chocolate pomegranate bark.
- 1/2 cup cocoa butter, chopped
- 1/4 cup coconut butter
- 1 tbls honey
- 1/4 tsp vanilla extract
- 1/2 cup pomegranate seeds
- Melt cocoa butter and coconut butter together in a double boiler.
- Once completely melted, stir in honey and vanilla until well combined.
- Pour into parchment lined 8 x 8 baking dish.
- Sprinkle with pomegranate seeds and place in the fridge for 30 minutes.
- Break apart and enjoy.
*The honey and coconut will separate some when it hardens. You can decrease the separation by adding in an extra step. Let ingredients come to room temperature in the pan then use an immersion blender to re-integrate the honey. Then pour into the 8x8 pan!