Line a rimmed baking sheet with parchment paper. Scatter the pomegranate seeds generously over the prepared sheet to form a 12-inch (30.5 cm) square. Set aside.
In a small saucepan over low heat, melt the cacao butter. Remove from the heat, and whisk in the cacao powder and maple syrup until smooth and fully combined.
Immediately pour the chocolate over the seeds, using a rubber spatula to scrape it out of the pan and spread it evenly into a rough 12-inch (30.5 cm) square. Chill in the refrigerator until the chocolate is firm to the touch, about 1 hour. Remove the baking sheet from the refrigerator and gently break the chocolate into 1- to 2-inch (2.5 cm to 7.5 cm) pieces.
Store in an airtight container in the refrigerator for 3 to 5 days, depending on the freshness of the pomegranate.
Make sure your pomegranate seeds are very fresh for best results. They should not be overly wet or at all mushy.
Chocolate Bark with Fresh Pomegranate Seeds
Amount Per Serving
Calories 128Calories from Fat 108
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.