Line an 8x8 pan with parchment paper.

Add the chocolate chips, coconut oil and spices to a bowl. Melt using a double boiler method (bowl over saucepan filled with water) or in a microwave in 10-20 second intervals.

Once the chocolate has melted, add the pistachios and pomegranate seeds. Pour chocolate onto the parchment paper.

Sprinkle crushed pistachios, pomegranate seeds and coarse sea salt on top.

Refrigerate for 15 minutes or until the chocolate is solid. Break into smaller pieces.

Store in an airtight container in the refrigerator until ready to serve.