Dark Chocolate Maca Pomegranate Clusters

Dark Chocolate Maca Pomegranate Clusters
Contributor
chocolate maca pomegranate

Did you know maca is a natural libido-booster? Paired with two other commonly known aphrodisiacs, dark chocolate and pomegranate seeds, maca is a clever superfood ingredient that will sneak some sexy into your Valentine’s Day treats this year.

This recipe is provided by Rachel Drori, founder of Daily Harvest, a new NYC-based wellness brand that makes better nutrition truly convenient by delivering frozen, ready-to-blend smoothie ingredients directly to your doorstep.

2
Servings
453
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 Ounces high-quality dark chocolate (70 percent cocoa content or higher)
  • 1/2 Cup pomegranate seeds
  • 2 Teaspoons maca powder

Directions

In a large pan or double boiler, heat the chocolate over low heat until completely melted, stirring occasionally. Remove the chocolate from the heat and stir in the maca thoroughly. Gently fold in 1/4 cup of the pomegranate seeds.

Line a muffin pan with paper liners and drop in the chocolate mixture by the spoonful. Top each cup with a few pomegranate seeds and place in the freezer to harden. 

Before eating, remove from the freezer for a few minutes so the chocolate can come to temperature (but don’t let it melt!).

Nutritional Facts

Total Fat
13g
19%
Sugar
55g
61%
Saturated Fat
13g
54%
Carbohydrate, by difference
87g
67%
Protein
5g
11%
Vitamin A, RAE
6µg
1%
Vitamin C, total ascorbic acid
14mg
19%
Calcium, Ca
119mg
12%
Copper, Cu
1mg
0%
Fiber, total dietary
3g
12%
Folate, total
33µg
8%
Iron, Fe
3mg
17%
Magnesium, Mg
34mg
11%
Pantothenic acid
1mg
20%
Phosphorus, P
34mg
5%
Sodium, Na
690mg
46%
Water
29g
1%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.