Preheat oven to 350°F. Line a baking sheet with parchment paper and place almonds in a single layer. Roast at least 1 cup of almonds (use remaining amount in other recipes). Bake for 10 minutes, until almonds are golden brown colour and fragrant. Let cool, remove ¼ cup and roughly chop. Set aside.
Remove ¼ cup of pomegranate seeds and place on a paper towel. Remove any bruised seeds. Place another paper towel on top and set aside.
Over a double broiler, melt chocolate chips until smooth.
Line a baking sheet with parchment paper. Pour chocolate on to parchment paper and spread evenly. Sprinkle over shredded coconut. Add almonds and then pomegranate seeds. Using your hands, press pomegranate seeds and almonds slightly into the chocolate. Let cool in the fridge for 15-20 minutes until completely set.
Once completely set, break chocolate bark into the desired number of pieces. Break in different positions to get unique shapes.
If you make this Chocolate Winter Bark, be sure to share with me on Instagram by tagging me @NutritionbyNaz