Cadillac Kitchen Blog

Welcome to Cadillac Kitchen! As the Feel Good Dietitian, I want to help you feel good in ALL aspects of your life. This blog will be filled with recipes, nutrition tips, random facts and tid-bits to boost your mood, teach you some new stuff and help you optimize all aspects of your life!

Dark Chocolate Pomegranate Seed Bites

Does anyone else feel like they need a bite of chocolate after dinner to seal the deal before they feel truly satisfied? I’m not sure what that’s all about but these bites are perfect for satisfying that sweet tooth and potentially, simultaneously lowering your blood pressure, reducing your risk of diabetes and improving insulin sensitivity. Yes, you read that right.

Dark chocolate is high in flavanols, (antioxidant) which may actually protect the heart. Dark chocolate is also rich in magnesium, zinc, iron, phosphorus and copper. As always though, quality matters - look for a higher % like 72-85% and read the food labels. Food companies like to pump in tons of added sugars and other garbage to make their product hyper-palatable. Although there are health benefits to dark chocolate, like most things, there is a point of diminishing returns. Aim for 1-2 small square of high quality dark chocolate per day. For more information check out this site.

Pomegranate seeds are also high in antioxidants. They contain flavonoids, polyphenols, tannins, and anthocyanin. Additionally they are rich in vitamin c, fiber, and potassium. So basically you’re doing your body right by making and consuming these bites.

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Ingredients (makes ~16 bites):

  • 3, organic 72% dark chocolate bars

  • 1, 5 oz box pomegranate seeds

Instructions:

  1. Break up bars of chocolate and place into a microwave-safe dish (you could also use a double boiler to melt the chocolate).

  2. Heat the chocolate at 30 second intervals, stirring every 30 seconds, until the chocolate is melted. I heated and stirred about 4 times.

  3. If you are using a silicon mold, place a cookie sheet under the mold so you are able to transfer it to the freezer once you’ve poured in the chocolate.

  4. Pour ~1 Tablespoon of melted dark chocolate into each square of the silicon mold or lined mini-muffin/cupcake pan.

  5. Freeze for 5 minutes so the chocolate hardens a bit and the seeds don’t just sink to the bottom.

  6. Remove from freezer and spoon ~1 teaspoon of pomegranate seeds into each section.

  7. Cover with another 2-3 teaspoons of melted dark chocolate.

  8. Refrigerate for at least 30 minutes before serving (or ~15 minutes in freezer to make sure chocolate is completely solidified).

  9. Enjoy (with a napkin nearby).

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