Spray a 16.5cm silicone chocolate mould with coconut oil cooking spray.
Place the cacao butter in a heatproof bowl. Set it over a half-filled saucepan of gently simmering water, letting it melt; stir occasionally with a silicone spatula.
Remove from the heat and stir in the maple syrup, vanilla extract, and salt until thoroughly combined.
Sift in the cacao powder and stir gently until smooth and even.
Arrange the pomegranate seeds in the silicone mould. Pour in the chocolate mixture and let it spread out evenly, tilting the mould if needed.
Place the mould in the fridge and chill until set, which will take roughly 15-20 minutes, before turning out and serving.