Line a baking sheet with parchment paper and set aside.
In a small saucepan over medium heat, melt the butter and chocolate chips together until smooth.
Pour the melted chocolate onto the baking sheet, using a spoon to spread evenly.
Top the chocolate with almonds and pomegranate seeds evenly.
Place in the fridge for at least two hours or until everything is set.
Once set, slice into bite sized pieces and serve immediately.
Store any leftovers in an air-tight container in the fridge for up to five days.
