Place chocolate in the microwave for 30 seconds on medium power. Stir and repeat until 70 – 80 % of the chocolate is melted, the rest will melt as you stir. Be careful not to overheat the chocolate, it will ruin the taste and texture.

Add orange zest, tahini and coconut nectar/maple syrup while it’s still hot. Stir to combine.

Using a small spoon, fill half a mold with the melted chocolate mix.

Place three or four pomegranate seeds in the middle and cover the rest of the mold with more melted chocolate.

Repeat this process until you run out of chocolate. You should end up with 18 small chocolates.

Refrigerate for about 30 minutes before eating.

Enjoy!

Store leftovers in an airtight container in the fridge for up to a week (or freeze them for up to a month).