For the Chocolate Bars: In a medium bowl, combine the coconut oil, almond butter, maple syrup, and vanilla extract.
In a separate bowl, whisk together the almond flour and cocoa powder with the salt. Combine the wet and dry ingredients and transfer to a lined 9"x5" loaf pan.
Press the desired amount of POM Arils on top of the mixture.
For the Topping: Place the chocolate chips in a large heatproof bowl and set aside.
In a medium pot, combine the POM Juice, coconut milk, vanilla extract, and maple syrup. Turn on medium-low heat. When the mixture just starts to simmer, remove from heat and pour over the chocolate chips in the bowl. Mix until the chocolate has melted and the ganache is velvety smooth. Let cool for a few minutes.
Pour the ganache onto the chocolate bar crust and smooth until evenly distributed and uniform. Add extra POM Arils and a sprinkle of flaky salt on top.
Place in the refrigerator to firm up for at least 2 hours or overnight. Slice into bars and enjoy!
Ingredients
Chocolate Bars:
½ cup coconut oil, melted and cooled
1 tablespoon creamy almond butter
¼ cup maple syrup
1 teaspoon vanilla extract
2 cups almond flour
⅓ cup + 1 tablespoon unsweetened cocoa powder
Pinch of sea salt
¼ cup POM Wonderful Pomegranate Arils
Filling:
1 cup vegan dark chocolate chips
3 tablespoons POM Wonderful 100% Pomegranate Juice
