Start by melting your chocolate and coconut oil together in a large bowl. You can do this in the microwave in short bursts or use the double-boiler method on the stove.

Once melted, stir in 3/4 of the pomegranate arils and half of the chopped walnuts, saving the rest for later. Mix until they're well combined with the chocolate.

Line a baking sheet with parchment paper and pour the chocolate mixture onto it. Use a spoon to spread it out evenly.

Sprinkle the remaining pomegranate arils and walnuts over the chocolate.

Place the tray in the freezer for about 20 minutes until the chocolate sets.

Once set, break the bark into pieces and enjoy! Store any leftovers in a covered container in the fridge for up to a week.