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)
Sarah Elizabeth says
Do you remember then approximately how much of a pomegranate you used for the whole ice cube tray (and how much chocolate sauce?). I’d like to make up a bunch of these and just don’t know how much I’ll need.
Hannah says
Hi Sarah,
It’s listed in the post amounts per ice cube tray, so just multiply. It’s also listed on the nutrition page if that helps.
Debbie says
AWESOME! I can’t wait to make and I had bought a few sealed “cups” of pomegranate arils a couple of weeks ago and have yet to open them, so now I know what I want to do with them. Yahoo!!!
Hollie says
Wow I would have never guessed how easy and fun those are too make. Thanks for sharing Katie and these are def a recipe I will be trying soon…probably a nice little treat for valentines day.
Bobcatstate says
Can I use store bought dried blueberries or perhaps cherries in the recipe?
Chocolate-Covered Katie says
Sure!
Liz says
How do you think this would work with frozen pomegranate seeds?
Chocolate-Covered Katie says
That works!
Love Low Fat says
Those look crazy good! Pomegranate seeds are the best!
Natasha says
Ohhhh I will have to try this at some point! Looks really good
Jules @ WolfItDown says
This is such a fantastic idea 😀 Who needs ice cubes anyway? Delicious 😀 x
Nicola says
What a simple but brilliant idea! Love it.
Leslie says
I bet these were good. I love pomegranate in my chocolate. Actually, I think i’d like almost anything in my chocolate, haha. Thanks for sharing!
Amanda - Create N Plate says
These look so awesome!! I love how simple they are!
Shell says
You should probably cover your chocolate with cling-film or similar before freezing, then you won’t get that condensation on the chocolate that you can see in *all* your photos. Wet chocolate is not good chocolate, but I would think you should know this already.
Also, calling melted chocolate a sauce is a bit of a stretch especially when it’s going to set hard at room temperature…
Chocolate-Covered Katie says
Sorry for the confusion. My ice cube tray actually comes with a cover, and I often add water with a spritzer bottle during a photoshoot because the shine helps in getting a good, non-dull shot. (If you look closely, you’ll probably notice water droplets in many of my recipe photos.) I may have gone overboard with the final photo; but if you look at the first picture you’ll notice a lack of water.
Steph says
Passive-aggressive much?
Lauren says
These sound and look lovely!
NowICanEatCake says
Do I need to spray my ice tray/candy mold with non-stick spray before pouring the chocolate in or do they just pop right out because of the oil in it? Also, I was wondering where you found an ice tray with a lid (I read the last comment)? Can’t wait to try these!
Chocolate Covered Katie says
I did not have any problem popping either version out… but I guess it wouldn’t hurt if you want to be on the safe side.
I think I got them from Bed Bath Beyond a few years ago.
NowICanEatCake says
Fabulous! Thanks so much! Will have to see if I can find some! xo
Mandie @ Mandie's Kitchen says
Putting pomegranates in your homemade chocolates?! That’s something I didn’t think of, but I sounds wonderful! I love pomegranates & chocolate! Great kid-friendly recipe!
Catherine says
These look wonderful and would make any Valentine happy!!!
Matea says
Pomegranates and chocolate must go so well together! Love how quick this is to make 🙂
Saraquill says
I’m curious about the pips. My attempt at cooking with pomegranate pips has lead to a very sour experience, or the fruit dissolving, leaving a pocket of mush and a not so flavorful seed. What would you do to counteract the taste/texture issues?
Chocolate Covered Katie says
Pom seeds should definitely not be sour. Perhaps you got a bad fruit on that occasion?
Jessica @ kiwiyogirunner says
Ahhh these look amazing and the fact that they are kid friendly means I probably can’t mess them up! 🙂 thanks!
Sussie says
Looks amazing! I will definitely try it and post the result on my food blog 🙂
Whole Food Bellies says
We made up a batch of these yesterday with some chopped raspberries and coconut when stuck inside because of the rain. My toddler had a blast (a messy blast)! Plus they tasted great. Thanks for the inspiration 🙂
lisa @bitesforbabies says
I CAN’T BELIEVE that some of these are so LOW in calories…and they look so decadent!!! Wow! I can’t get enough of pomegranates (I’m eating three as we speak!) so I HAVE to try the poms poms!! They look delicious! I have a recipe for homemade chocolate so I think I might use that for the chocolate component…I’m so excited to make these!!!
http://www.bitesforbabies.com/recipes/two-bite-chocolates/
Jillian says
Thesr look so yummy and easy to make.
Jillian | http://jillianeliza.blogspot.com
Gerry says
Might work with frozen blueberries? I have farm fresh berries that I froze and thought this might be yummy!
Diane says
How are these refined sugar free if you are using chocolate chips?
Ksenija says
I expect it is because you can simply buy dark chocolate chips without refined sugar.
Jenni says
For some reason my chocolate won’t freeze all the way. I’ve tried this in the form of thin flat bars and this pom pom recipe, and both times the chocolate got thick and goopy but wasn’t a solid piece I could bite into. My freezer is very cold (0 degrees F) so I don’t think that’s the issue–any other ideas? I’ve been making the agave version. (The chocolate mixture itself is delicious!)
Louise says
on the healthy chocolate sauce — can you use honey instead of agave?
Also do you only use 1/4 C of cocoa or do you also add in the extra Tbsp?
Chocolate Covered Katie says
You can! And only 1/4 cup.
zara macintosh says
new favourite blog!!! love this
p.s. you can do this with a banana slice 🙂
JESP says
But do you also eat the hard pomegranate seeds inside the chocolate? You don’t spit them out?
Sarah says
Wow a gr8 recipe! Thanks Katie
Bailey says
Super easy. I’m making these this weekend. Great idea.
MK from Finland says
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!
Katie says
WOW! I LOVE THESE! So simple and so delicious. Thank you!
pcgal says
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.