1. Preheat oven to 400º. Place chopped almonds on a baking sheet and roast for 5 - 7 minutes, until golden brown. Add flaked coconut during the last 2 minutes (simply place it on the side), and take it out as soon as it turns light brown.
2. Place chocolate chips in a microwave-safe dish. Microwave for 1 minute, then stir. Continue to microwave in 10-second intervals, stirring in between, until chocolate is fully melted.
3. Stir in toasted almonds and coconut. Drop by heaping tablespoonful’s onto parchment paper. Sprinkle a few pomegranate seeds and a pinch of sea salt on to each. If desired, sprinkle a few unsweetened coconut flakes on top.
4. Let cool until set, about 30 minutes (or let set overnight).
Total Fat 7g
Saturated Fat 4g
Polyunsaturated fat 0.36g
Monounsaturated fat 0.91g
Total Carbohydrate 10g
Dietary Fiber 2g