Carob-Covered Pomegranate Seeds

Today the stars aligned!  Truly.  First, this dessert is a delicious and richly satisfying mixture of sweet and tart.  Secondly, the recipe is gluten-, dairy-, and egg-free.  And, thirdly, I made it—just by chance—on  “National Chocolate-Covered Anything Day” (according to Foodimentary who keeps track of these things).  Yep, the moon was definitely in the seventh house.

Alas, however, it isn’t calorie-free, but we can’t have everything, can we?  On the other hand, it isn’t so rich that my diet “pocketbook” can’t afford a serving.  So now I too can eat something wonderfully sweet during the holidays and not feel deprived as everyone else guzzles down egg nog and hogs down cheesecake.  So there, world!

Cooking tip: The carob chips used in this recipe are sweetened as I have not been able to find the unsweetened variety.   If you use unsweetened chips, you may need sweetener and, if you’re a Weight Watcher, you will have to adjust the points from my calculation below.


  • 6 oz. carob chips, sweetened
  • Seeds from 1 pomegranate (about 1 cup)


  1. Remove seeds from the pomegranate.  (If you’ve never seeded a pomegranate, see the 2:15-minute video below.)
  2. Lay seeds on paper towel to let them dry.  When you’re ready to use them, pat them with more paper towel to make sure they’re not wet.
  3. Prepare to refrigerate by putting a sheet of wax paper on a cookie sheet.
  4. Melt carob chips.  (I used the double boiler method.)
  5. When the chips are melted, fold in the pomegranate seeds with a spatula.
  6. Using a teaspoon, spoon out a “glob” and place on the wax paper.  (I first did this by hand—very messy although great licking later on.)
  7. Put the cookie sheet into the refrigerate and cool overnight.

For Weight Watchers: 1 oz. of sweetened carob chips is worth 4 points on the PointsPlus plan.  Hence this entire recipe is worth 24 points.  I made 13 pieces of about 1 oz. each which comes to approximately 2 points per piece.

(Adapted from “Chocolate Pomegranate Seeds” at

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