Line a large baking sheet with parchment paper. Prepare the pomegranate seeds, pistachios, and coconut flakes in bowls.
Fill one large pot with water and place a smaller pot inside. Bring to a boil, then reduce to the lowest heat. Ensure no water can escape into the smaller pot! Break the dark chocolate into pieces and add it to the smaller pot. Stir continuously just until melted. Remove from stove top immediately once melted. Do not overheat, as this will cause the chocolate to get lumpy.
Pour the melted chocolate onto the baking sheet. Use a spatula to smooth the chocolate into an even layer, about 1/4 inch thick. Quickly sprinkle the pomegranate seeds evenly over the top, followed by the pistachios, and finally the coconut. Transfer to the fridge or freezer and let chill for 20 to 30 minutes, or until firm.
Once the chocolate is firm, break or cut it into pieces. Enjoy!
Notes
Storage: Store in an airtight container in the fridge or freezer, and use wax paper to separate the layers.
No pistachios: Use almond slivers or cashews
