In a double boiler (or in a heat-proof bowl nestled above a pot), bring a couple inches of water to a low boil. Add the dark chocolate, condensed coconut milk and nut butter to melt and stir frequently until smooth with no lumps remaining. TIP: ensure the bottom of your heat-proof bowl doesn't touch the waterline or else you could potentially burn your mixture.
Turn off the heat and remove the bowl from the pot. Fold in the pomegranate seeds and chopped pecans and stir until thoroughly incorporated.
Pour mixture into a parchment lined square tin (9x9 or slightly smaller is fine) and smooth out with a spatula. Sprinkle extra pomegranate seeds and pecans on top and place in the fridge to set for 2 hours.
Slice into squares and serve! Keeps in the fridge for up to a week or longer in the freezer. Enjoy!
