Traditionally we celebrate Tu B’Shevat by eating fruit, specifically the seven fruits of Israel, including grapes, figs, pomegranates, olives and dates.
This recipe goes well with the tart pomegranate seeds, and I’ve included some mint leaves for freshness. It helps provide contrast to the sweet white chocolate.
- saltines (enough to cover the pan)
- caramel sauce (approximately 1 cup)
- ½ lb. white chocolate, chopped
- 2 tbsp. coconut oil
- 1 cup pomegranate seeds (approximately seeds of 1 pomegranate)
- 5 fresh mint leaves, minced
- flaked sea salt
- Line a baking sheet with parchment paper. Cover with a single layer of saltines (or other salty crackers).
- Spread the crackers with a layer of caramel sauce. Freeze for 10-20 minutes.
- Meanwhile, melt the white chocolate with the coconut oil over a double boiler or in a microwave.
- Spread the melted white chocolate over the caramel sauce. Sprinkle with the pomegranate seeds, mint leaves, and flaked sea salt.
- Freeze. Break into pieces. Serve.