Melt the chocolate chips and coconut oil in a small sauce pan over low to medium heat and then immediately spread the melted chocolate on the parchment paper lined cookie sheet in a thin layer.
Sprinkle pomegranate seeds, coconut flakes, cocoa nibs and sea salt evenly over the chocolate. Place in the freezer for 10-15 minutes. Break into pieces and serve. Keep in an air tight container in the freezer.
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2016/12/26/paleo-pomegranate-chocolate-bark/