Ingredients:
4 squares dark chocolate (dairy-free for vegans;and don’t exceed 70% cacao)
2-3 Tbsp pomegranate perils*
4 slices whole grain crusty bread
2 Tbsp dairy-free butter (like Earth Balance // or sub with olive oil)
4 Tbsp roasted salted almond butter
Instructions:
Start heating a large skillet on medium heat.
Butter the outsides of the slices of bread, then slather the inside of half of the slices with almond butter.
Then add 2 squares of chocolate on top of each of the almond butter slices and top with pomegranate arils. Top with the other slice of bread, buttered side up and place the sandwich in the skillet.
Push down with a heavy spatula to compress. Gently flip when the bottom is browned and crusty – for about 2 to 3 minutes. (be careful not to burn it)
Cook it for another 2 to 3 minutes on the other side. Serve it while its hot immediately.
