Sometimes you just need a holiday dessert that doesn’t take much effort!
Free of all-the-things, this one is tasty, easy, and pretty too.
If you don’t have pomegranates, you can use dried cranberries for that sweet red pop!
Nut-free folks can use pumpkin seeds or granola instead.
This is the kind of dessert you can (should!) eat leftovers for breakfast and not feel bad in the least.
Gluten-free, grain-free, dairy-free, vegan, and delicious! 

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5 from 1 reviews
Chocolate Pomegranate Baked Pears
Prep time
Cook time
Total time
Serves: 4
  • 3 Pear (sliced in half, cored)
  • ¼ tsp Cinnamon
  • ¼ cup Walnuts (chopped)
  • 1½ tsps Maple Syrup
  • 2 tbsps Pomegranate Seeds
  • 1 tbsp Organic Dark Chocolate Chips (for drizzling)
  • ½ tsp Coconut Oil (for drizzling)
  • 1 pinch Sea Salt
  1. Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
  2. Cut a small piece off of the bottom of each pear half so that it can lay flat on the baking sheet. Sprinkle each pear half with cinnamon and add the walnuts to each cored pear. Drizzle with maple syrup and bake for 30 to 35 minutes or until cooked through.
  3. In a small bowl, add the chocolate chips and coconut oil. Melt in a double boiler for a few minutes or microwave on high for 30 to 45-second intervals until melted. Stir with a spoon to mix into a chocolate drizzle.
  4. Remove the pears, top with pomegranate and drizzle with melted chocolate mixture and sprinkle with sea salt. Divide between plates and enjoy!
Leftovers Refrigerate in an airtight container for up to three days. For best results, reheat in the oven and serve while warm.

Nut-Free: Omit the walnuts and top with nut-free granola or use pumpkin seeds.

No Pomegranate: Use fresh cranberries instead.

Foods that Heal: Pears are a perfect anti-inflammatory food, especially for autoimmune conditions such as Chronic Fatigue Syndrome, Epstein-Barr, Arthritis, Hashimoto’s, and Colitis.


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