Step 1: Line a mini muffin tin with mini cupcake liners.

Step 2: Remove pomegranate arils:

• Fill 1/3 of a large bowl with cold water.
• Score 4 lines from top to bottom to quarter your pomegranate.
• Submerge the pomegranate quarters into the bowl of water and gently release the seeds with your hands (this is an easy and less-messy way of seeding a pomegranate)
• The pith will float and the seeds will sink, so remove the pith and discard, then drain the seeds. Gently pat the seeds dry with a paper towel.

Step 3: Melt the dark chocolate and coconut oil in a small saucepan on low heat, stirring frequently.

Step 4: Scoop 2 teaspoons of the melted chocolate and coconut oil mixture into each cup.

Step 5: Top the cups with a spoonful of pomegranate arils.

Step 6: Using a spoon, drizzle, and swirl melted chocolate all over the seeds.

Step 7: Place the cups in the refrigerator and allow to sit for at least 15 minutes, until the chocolate sets.

Step 8: To serve, pop the cups out of the tin, unwrap, and arrange on a large platter. Decorate with rosemary sprigs for a festive touch.