Place the vegan chocolate chips in a glass pyrex measuring cup in a microwave.

Microwave using the melting setting, identifying chocolate, and stirring as directed. If you don't have these options, microwave the chocolate at level 5 for 3 minutes at a time, stirring in between until it is melted and smooth.

Using a double boiler, place a small amount of water in the bottom portion of the double boiler. Add the chocolate chips to the top pan, being careful not to get water in the chocolate chips (which will ruin it). Bring the water in the lower pan to a boil, reduce heat, and stir the chocolate chips to melt.

Once melted, using a spoon, place a small amount of chocolate in the mini-muffin paper cups and spread around roughly to cover most of the inside of the paper cup. The chocolate cups do not need to be full or neatly done.

Add a Tablespoon of pomegranate seeds and place inside a mini-muffin pan to chill in the refrigerator.

Once all 24 cups are filled, cover the muffin pan and place in the refrigerator for at least an hour.

Then, remove the pan from the refrigerator and peel the wrappers off the pomegranate chocolates,

Place on a plate, cover, and store in the refrigerator until servings.