In a large mixing bowl combine the cacao, coconut oil, maple syrup, vanilla, and salt. Stir until smooth and then add half of the pomegranate seeds and half of the goji berries. Stir until well combined.
Line a large baking sheet with parchment paper and pour the chocolate over paper. Use the back of a spoon to smooth and spread the chocolate out evenly, being careful to fill in any holes.
Sprinkle the remaining goji berries and pomegranate seeds out evenly over chocolate bark and use the back of a spoon to gently press them down into the chocolate so they stick. Sprinkle with a little additional pink salt if desired as well.
Place chocolate in the freezer to set for at least 30 minutes before breaking, but ideally for an hour or more.
Once chocolate has set, break into pieces and store in an airtight container in the freezer until ready to enjoy!
Because this chocolate bark is made with coconut oil rather than cocoa butter, you'll want to store it in the freezer to avoid it melting too much.