These Chocolate Pomegranate Clusters are a simple yet elegant no-bake treat. Juicy, tart pomegranate arils are mixed with creamy vegan yogurt, frozen into bite-sized bites, and then coated in a layer of rich dark chocolate. They're a delightful and refreshing snack or light dessert.
This beginner dessert, snack recipe comes together in about 60 minutes and serves 4. It's perfect for winter cooking, weeknight dinners, meal prep, and anyone exploring a more plant-forward kitchen. Every step is tested and the ingredients are easy to find — no fancy substitutes, no animal products, just bold vegan flavor.
Prep
10 min
Cook
5 min
Servings
4
Difficulty
Beginner
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Ingredients
- 1 cup pomegranate arils (from 1 medium pomegranate)
- 1/2 cup plain or vanilla vegan yogurt (e.g., coconut or almond-based)
- 1 cup vegan dark chocolate chips
- 1 tsp coconut oil (optional, helps smooth the chocolate)
Instructions
- 1
Line a baking sheet with parchment paper.
- 2
In a small bowl, gently combine the pomegranate arils and vegan yogurt until the arils are evenly coated.
- 3
Scoop small, tablespoon-sized clusters of the yogurt-pomegranate mixture onto the prepared baking sheet. You should get about 12-15 clusters.
- 4
Place the baking sheet in the freezer for 30 minutes, or until the clusters are solid.
- 5
Just before the clusters are fully frozen, melt the chocolate. In a microwave-safe bowl, combine the vegan chocolate chips and optional coconut oil. Microwave in 30-second intervals, stirring between each, until smooth. Alternatively, use a double boiler.
- 6
Remove the frozen clusters from the freezer. Using two forks or a dipping tool, dip each cluster into the melted chocolate, turning to ensure it's fully coated. Allow any excess chocolate to drip off.
- 7
Place the chocolate-coated clusters back onto the parchment paper.
- 8
Return the baking sheet to the freezer for another 15 minutes, or until the chocolate shell is completely hardened.
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Chef's notes
Store these clusters in an airtight container in the freezer for up to 2 weeks. They are best enjoyed directly from the freezer, as the yogurt will soften quickly at room temperature. For a gourmet touch, sprinkle a tiny pinch of flaky sea salt on top of the chocolate before it sets.
Nutrition Facts
Per serving (estimated)
- fat
- 18g
- carbs
- 30g
- fiber
- 4g
- sugar
- 22g
- sodium
- 15mg
- protein
- 3g
- calories
- 280
Frequently asked questions
Can I use a different fruit?+
Yes, this recipe works well with other small fruits like blueberries, chopped cherries, or raspberries. The freezing time for the initial clusters should be similar.
My chocolate is too thick for dipping. What can I do?+
If your melted chocolate seems too thick, stirring in the teaspoon of coconut oil will thin it out and create a smoother coating. You can add another teaspoon if it's still too viscous.
Do I have to use dark chocolate?+
Not at all! Any type of vegan chocolate works. Feel free to use vegan semi-sweet, 'milk,' or even white chocolate to suit your preference.
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