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Pomegranate Tahini Bark

Amy Kritzer
Pomegranate Tahini Bark! I think it speaks for itself.
5 from 4 votes
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Course Dessert
Cuisine Jewish
Servings 4 -6 servings

Ingredients
  

  • 8 ounces chocolate dark or milk
  • 2 tablespoons good-quality tahini paste make sure it’s pure tahini
  • ¼ cup pomegranate arils
  • ½ tablespoon candied ginger minced
  • 1/8 teaspoon flaked sea salt

Instructions
 

  • Line a small baking sheet with parchment or wax paper and set aside.
  • Melt chocolate in a double boiler (a bowl over a small pot of simmering water, careful that the bowl does not touch the water) or a microwave in 15-second increments, stirring after each one, until melted.
  • Then place tahini in a small pot and heat until warm, or heat in the microwave in a microwave-safe bowl, for 15 seconds.
  • Spread the chocolate on the parchment paper to ¼ inch thin. Drizzle with tahini and swirl with a toothpick or knife. Sprinkle with pomegranate arils, candied ginger and sea salt.
  • Refrigerate or freeze for 30 minutes until solidified. Break into pieces and eat! Best consumed the day you make it. Store leftovers in the refrigerator between layers of wax paper in an airtight container.
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