Holistic nutritionist Christa Orecchio of the Whole Journey shares her delicious chocolate pomegranate sauce recipe.
Christa says that pomegranates go way back in history, some even believe that the forbidden fruit Eve ate in the Bible wasn’t an apple, but actually a pomegranate. But folklore aside, pomegranates are a great source of antioxidants and are packed with compounds that benefit the heart and blood vessels. These seeds have superfood status and are absolutely delicious!
Christa Orecchio’s Chocolate Pomegranate Sauce Recipe:
(Makes approximate ¾ cup.)
- 2 ounces organic, semi-sweet chocolate chips
- ¼ cup coconut sugar
- 2 tablespoons cacao powder
- seeds from 1/2 pomegranate (it is easier to de-seed a pomegranate if you cut it in half, submerge in a bowl of water, remove seeds and then strain through a fine mesh strainer)
In a double boiler*, bring water to boil in the bottom pan. Melt chocolate in the top pan over the boiling water. After the chocolate has melted, remove top pan from heat. Add coconut sugar and cacao powder to the chocolate. Whisk until well mixed. Blend pomegranate seeds in a blender or Vitamix. Add blended pomegranate seeds, mix together, and serve.
*If you don't have a double boiler, you can fill a medium sauce pan with water, a quarter of the way, and heat to boiling. Set a stainless steel bowl on top of boiling water.
Use the sauce on ice cream (coconut milk ice cream is great for those who prefer to keep it dairy-free), drizzle it on chocolate cake or layer it onto Christa’s raw vegan cashew cake batter pudding. Can’t find pomegranate? Try frozen cherries or acai.
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