Allergy-Friendly Chocolate Discs

Name: Allergy-Friendly Chocolate Discs
Yield: Serves 4
Ingredients: ⅓ cup (70 g) pomegranate seeds, diced berries, or sliced bananas; ⅓ cup (70 g) pomegranate seeds, diced berries, or sliced bananas; 1 tbsp. (14 g) coconut oil; ⅓ cup (70 g) pomegranate seeds, diced berries, or sliced bananas; ¼ cup (35 g) pumpkin seeds, sunflower seeds, or coconut flakes; 1 tsp. (3 g) flaky sea salt; ¼ cup (35 g) pumpkin seeds, sunflower seeds, or coconut flakes; ¼ cup (35 g) pumpkin seeds, sunflower seeds, or coconut flakes; ½ cup (85 g) dark chocolate chips

Preparation info

Serves
4

Difficulty
Easy

Appears in

Love the Food that Loves You Back

By Illana Muhlstein

Published 2024

About

I love making these for a crowd because they are beautiful and can be made dairy free (just look for vegan dark chocolate), gluten free, and nut free. Plus it’s chocolate, so everyone’s happy.

Ingredients

½ cup (85 g) dark chocolate chips
1 tbsp. (14

Gluten-free
Vegan
Chocolate
Microwave

Method

Line a cupcake pan with cupcake liners. In a microwave-safe bowl, mix chocolate chips and coconut oil, then microwave in 30-second intervals for one to two minutes. After each 30-second interval, use a metal fork to stir the chocolate and coconut oil mixture until completely melted and smooth.
Slowly pour 1 tablespoon of dark chocolate into each cupcake liner.<