You can either serve this heated as a vegan chocolate fondue (minus the pomegranate) or chilled and made into a velvety mousse. By adding 1 Tbsp nut butter for every 1 Tbsp chocolate mousse, it also makes a great alternative to store bought chocolate/nut butter!
Ingredients
| 16oz | dark chocolate chips or chocolate bar |
| 400 mL | coconut milk (full fat) |
| 1 | pomegranate |
| 1 Tbsp | coconut oil |
Directions
- Place chocolate in sauce pan and heat on low, stirring often
- Once completely melted, add coconut milk and coconut oil
- Continue to stir on medium-low heat for 5 minutes
- Remove from heat, let cool and place in fridge in glass bowl for 1-2 hours
- Remove from fridge
- Add seeds of pomegranate to chilled chocolate and stir
- Serve
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{ 4 comments… read them below or add one }
I am SO making this!!! Tomorrow!! YES!
It’s an oldie, but a goodie! Enjoy
I made this yesterday – it was awesome! Didn’t think I would love the texture, but it was so soft and smooth.
I’m so glad you liked it, Divya. I haven’t had it in ages!