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)
- Remove seeds from the pomegranate. (If you’ve never seeded a pomegranate, see the 2:15-minute video below.)
- 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.
- Prepare to refrigerate by putting a sheet of wax paper on a cookie sheet.
- Melt carob chips. (I used the double boiler method.)
- When the chips are melted, fold in the pomegranate seeds with a spatula.
- 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.)
- 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 Food.com.)