Chocolate Pomegranate Clusters
Last tested by Ava Green on March 17, 2026
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. If you love this style of cooking, you'll also want to try our creamy vegan no-bake blueberry cheesecake next.
Prep
10 min
Cook
5 min
Servings
4
Difficulty
Beginner
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Ingredients you'll need
Here's everything that goes into this chocolate pomegranate clusters. Scroll down to the recipe card for exact measurements and a printable version.
- 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)
How to make it
Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.
- 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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Chocolate Pomegranate Clusters
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.
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.
Recipe Notes
Nutrition Information
Per serving (estimated)
- Calories
- 280 kcal
- Fat
- 18g
- Carbs
- 30g
- Protein
- 3g
- Fiber
- 4g
- Sugar
- 22g
- Sodium
- 15mg
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.
Can I make this Chocolate Pomegranate Clusters ahead of time?+
Yes. You can prep most components a day or two in advance and store them in airtight containers in the fridge. For best texture, assemble or warm just before serving — most elements keep well for 3–4 days refrigerated.
How should I store leftovers?+
Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water or plant milk if it has dried out a little.
Can I freeze Chocolate Pomegranate Clusters?+
Most components freeze well for up to 2 months in a sealed freezer-safe container. Thaw overnight in the fridge and reheat slowly. Avoid freezing fresh herbs, leafy greens, and creamy dairy-free sauces — add those fresh after thawing.
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