Ingredients
Scale
- 6oz good quality dark chocolate, chopped (here we used Scharffen-Berger 62% Bittersweet Baking Chocolate)
- 1/4 cup raw pumpkin seeds
- 1/4 cup fresh pomegranate seeds
Instructions
- To melt the chocolate, fill a pot with water and bring to a simmer. Put chopped chocolate in a heatproof bowl that fits over the pot. Stir occasionally until the chocolate is melted (make sure water doesn't get into the chocolate)
- Remove it from heat and spoon over a whoopie pie pan, (see note) sprinkle with pumpkin and pomegranate seeds and freeze until chocolate hardens
Notes
If you don't have a whoppie pie pan, line a baking sheet with parchment paper and spoon about a tablespoon of melted chocolate per coin. Lightly spread it with a butter knife of a spatula to form a circle
- Prep Time: 25 mins
- Category: Dessert