Ingredients:
- 3 tbs fresh pomegranate juice
- ½ cup stevia or coconut sugar
- 3 tbs Gelatine
- 1 or 2 tbs Rosewater
- Arrowroot for dusting
- 100g 90% dark chocolate, optional
- 1 tbs coconut oil
Method:
Simmer 2 ¼ cups of water, fresh pomegranate juice and sugar option in a saucepan for 5 minutes. Remove from heat.
Combine the gelatine with the ½ cup of cold water for 5 minutes.
Add the gelatin and stir until dissolved. Add the rose water and stir.
Pour into a lightly greased loaf pan and place in the refrigerator until set, 4 hours or overnight.
Remove from the refrigerator and cut into small squares.
Toss the squares in arrowroot flour.
Option to dip into dark chocolate.