Chocolate Pomegranate Ginger Bark

Homemade chocolate bark is a wonderful gift for the holidays and it couldn't be easier to make. We love this combination of fresh pomegranates and ginger to give it a true taste of the season. Thanks to Lara Delilah of Vanilla Crunnch for the recipe. Check out her website for more mouth-watering vegan desserts. 




  • 10 oz. Deep Dark Sea Salt, 1-inch pieces
  • 1 cup fresh pomegranate seeds
  • 1½ Tbs. minced candied ginger (optional)


  1. Line a baking sheet with a silicone baking mat or waxed paper.
  2. Melt the chocolate. You can do this in the microwave or using a double-boiler.
  3. Gently stir half of the pomegranate seeds and the ginger (break up any clumps with your fingers) into the chocolate.
  4. Scrape the chocolate mixture onto the baking sheet and spread it into an 8×10-inch rectangle.
  5. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate.
  6. Refrigerate until fully set, about 30 minutes.
  7. Break the bark into chunks with your hands (be careful not to crush the seeds), and serve. The bark will keep, refrigerated, for up to 5 days.

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