Prepare a small baking tray by lining with baking paper.
If cacao butter is solid, melt by placing cacao butter in heatproof bowl over low–medium heat in a double boiler. Allow to melt gently and stir occasionally. When cacao butter has melted, remove from heat, pour in coconut cashew butter and whisk to combine.
Pour mixture into prepared baking tray. Sprinkle with pistachios, pomegranate seeds, coconut, and a touch of salt. Place in fridge to firm overnight.
When firm, either slice with a sharp knife or break the bark into smaller pieces. Store in fridge until ready to serve.
For a firmer bark use cacao butter, for a fudgier bark use Melrose Organic Full Flavour Coconut Oil.