Healthy homemade chocolate candies you can make in an ice cube tray!
A kid-friendly recipe ♥
With under 5 minutes of prep work, these homemade candies are made with heart-healthy dark chocolate, antioxidant-rich pomegranate, and none of the refined sugar, corn syrup, or artificial ingredients you’d get in store-bought chocolate candies.
You can easily make them in any container or candy mold.
I chose an ice cube maker, which can be found at most grocery stores or Bed Bath & Beyond.
The ice cube tray chocolates look fancy but are deceptively simple to make!
Just melt your chocolate, place some in the bottom of each mold, sprinkle pomegranate seeds on top, and cover in more chocolate.
Freeze to set the chocolate covered pomegranate candies.
They can stay out at room temperature and are adorably festive for any holiday-themed party!
Chocolate Ice Cube Tray Candies
- fresh pomegranate seeds
- chocolate chips, or these Sugar Free Chocolate Chips
- ice cube tray or candy molds
*If you want to make chocolate pomegranate bark instead, simply swap out the ice cube tray for a pan lined with parchment or wax paper.
If using the chocolate chips, carefully melt them to make a sauce. You can also add 1-2 tsp oil per cup of chocolate chips before melting to achieve a smoother sauce. Place some chocolate sauce in the bottom of each mold—about 2 tsp if using ice cube trays. Place some pomegranate seeds on top—about 1 tsp if using ice cube trays. Finally, cover the seeds completely in more chocolate. Freeze to set the chocolate covered pomegranate candies. The chocolate chip version can be kept in either the fridge or freezer, and it can stay out at room temperature for a few hours if your home is not very hot. The healthy chocolate sauce version should be stored in the freezer.
Recipes Of The Day:
Flourless Blender Muffins (Reader Favorite)
Super easy. I’m making these this weekend. Great idea.
This is the first “Chocolate Covered Katie” recipe that I ever tried making, and it’s the recipe that I’ve made most often. These are easy-peasy, but very elegant. I purchased candy foil cases (like miniature cupcake papers) to put the mixture in, which gives them a festive appearance. I use dark chocolate with cocoa nibs for an extra crunch. I break up the bars and melt them in a Pyrex measuring cup, then gently stir in the pomegranate seeds, then spoon them into the foil cups. I set in the fridge, not the freezer, and I like how they turn out. When it’s cold enough, I set them on the balcony when the fridge is full. 🙂 This is definitely one of my favorite recipes. Thanks for sharing, Katie!
WOW! I LOVE THESE! So simple and so delicious. Thank you!
I have made variations of this very same recipe. I was actually looking for a hint… But, it isn’t in your recipe or the comments. When I make these, I actually get complaints. It isn’t because the don’t taste great. It’s because they have chocolate all over their fingers before they get the first bite. I thought I might have to add an additional ingredient. I don’t want to add wax or anything like that. Chocolate chips are firm and don’t melt that fast, I don’t get it. I could never leave these out of the fridge, they’d be a puddle. BTW – I live in Minnesota, not one of the hot states.