⅔ c cacao powder (use carob for caffeine-free)
½ c maple syrup (or other liquid sweetener i.e. date paste)
⅓ c coconut oil, melted
1-2 pomegranates, de-seeded
1 tsp sea salt
Add the first 3 ingredients to a bowl and mix well until you have a uniform consistency. Pour mixture into a parchment or Saran Wrap lined pan. Pour pomegranate seeds evenly across the chocolate and push them down gently. Sprinkle with sea salt. Place chocolate bark in the freezer for 20 minutes. Break chocolate sheet apart carefully with the pomegranate side facing down so you don’t squirt yourself with juice from the seeds! Store leftover chocolate bark in an air-tight container in the freezer.