Dark Chocolate, Pomegranate, Burnt Almond Clusters

 I had my very first cookie swap with friends this year while visiting my parents in Owen Sound.  It is a tradition in our community that people make a big batch of cookies, get together at a party to swap cookies.  Then you always have an assortment holiday treats around the house.  I wanted to make someone healthy and grain free and dairy free as most holiday treats are packed with sugar and wheat.  These little clusters are decadent but low in sugar and are very simple to make.  The pomegranate gives them a burst of fresh flavor and the crunch of the burnt almond.  They are best kept in the refrigerator and eaten within a week. 

Dark Chocolate, Pomegranate, Burnt Almond Clusters:

- 1 pomegranate

- 200g bar of dark chocolate (70% or darker)

- 1 1/2 cup almonds

- 1 package of mini cupcake liners

 

Step#1 in a frying pan toast almonds on medium/medium high until toasted (I like to turn it up to a little higher near the end as you want them very toasted) *The trick is not to burn them! Let cool and then chop coarsely

 

Step #2 De-seed a pomegranate and set aside

 

Step #3 In a double boiler (or a saucepan and metal bowl).  Boil water and add broken up chocolate to the double boiler.  Stir constantly until smooth. 

 

Step #4 Add almonds and 3/4's of the pomegranate seeds until coated (leave a few to garnish on top)

 

Step #5 Take a small spoonful and drop in the mini cupcake liners.  While they are still warm add 3-4 seeds on top and press in (this will them a nice festive colour).  Let cool.