In a small sauce pan melt chocolate chips with coconut oil.

Mix in maple syrup and peppermint extract.

Line baking sheet with parchment paper.

Evenly spread melted chocolate over sheet.

Spread pomegranate seeds over chocolate and press down. 

Refrigerate for at least two hours or overnight. 

Once the bark has hardened break into pieces. 

Bag into clear baggies and tie them with red ribbons. Perfect for Christmas gifts!