Prepare pomegranate and pumpkin seeds in a small dish. Additionally, line a large baking sheet with unbleached parchment paper.
Over a double boiler, melt the chocolate chips and coconut oil. Continue to stir until chocolate is full melted.
Once melted, place a dollop of chocolate onto parchment paper. In total aim for 3-3.5 inches in diameter per cluster.
Once you have the chocolate portioned out, top with pomegranates and pumpkin seeds. Then, finish with a small pinch of sea salt.
Place in freezer for 30 min to harder and then enjoy. Store in freezer.