Paleo Chocolate Pomegranate Treats

1. 1

   Using a double boiler, melt the cacao butter and measure. Pour back into the double boiler. Add coconut oil and mix together until melted.

2. 2

   Add cacao powder, coconut sugar, and vanilla. Mix well. Taste and add stevia if you need more sweetness.

3. 3

   Fill 30 mini paper baking cups with pomegranate seeds about 1/3 to 1/2 full. Pour the chocolate liquid over the pomegranate seeds. Put in refrigerator for 30 minutes or until chocolate becomes solid.

4. 4

   Peel off the paper cups and enjoy. Store in the refrigerator for up to 2 weeks.

No nutritional information available.

No additional tips available.