Preheat oven to 350 degrees Fahrenheit.

Stir together crust ingredients in a bowl until evenly combined.

Spray a nine-inch tart pan generously with Gefen coconut oil spray  Press the crust mixture evenly into the bottom of the pan. Bake for 12 minutes, or until it begins to feel dry and firm. Remove from the oven and cool.

Meanwhile, as the crust is baking, heat the coconut milk on the stovetop until simmering. Place the dark chocolate in a bowl and pour the coconut milk evenly over the top of it. Wait 30 seconds, then slowly stir together until the chocolate is completely melted and smooth. Stir in the vanilla extract.

Pour the chocolate filling into the baked crust and smooth the top with a spoon until it is even. Add pomegranate seeds immediately. Refrigerate for at least two hours, or until firm.