The Hungry Swimmer: Chocolate Pomegranate Clusters ...Middle East

By Ari Meyer on SwimSwam

When the holidays roll around, I’m always looking for desserts that feel festive but don’t require a long ingredient list or hours in the kitchen. That’s where these chocolate pomegranate clusters come in. Pomegranates are in peak season during the fall and winter months, making them a perfect, seasonal addition to holiday treats. Paired with dark chocolate and finished with flaky salt, these clusters hit that sweet-tart balance while staying simple and elegant.

They’re also incredibly customizable; you can make them as big or as small as you want, which makes them great for holiday platters, gifting, or a quick sweet bite after practice.

Pomegranates aren’t just festive, they’re packed with antioxidants, making them a great pairing with dark chocolate for athletes who want a balanced treat. The dark chocolate adds richness without being overly sweet, while the flaky salt brings everything together.

Ingredients

1 cup pomegranate seeds 1 cup dark chocolate chips (about 6 oz) ½–1 teaspoon flaky sea salt, to taste

Instructions

Line a baking pan with aluminum foil and set aside. Melt the dark chocolate chips using a double boiler or microwave, stirring until smooth. Spoon small pools of melted chocolate onto the foil-lined pan, using about 1–2 tablespoons per cluster, depending on your preferred size. Sprinkle 1–2 teaspoons of pomegranate seeds over each chocolate base. Drizzle a small amount of melted chocolate on top to help hold the clusters together. Finish with a light sprinkle of flaky sea salt. Let the clusters set at room temperature or refrigerate for 15–20 minutes, until the chocolate is firm.

Makes approximately 12–16 clusters, depending on size.

Enjoy and be sure to tag @ariseats on Instagram with your recreations of this recipe!

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