Preheat your oven to 160 degrees C.
Warm the honey and tahini in a heat-proofed bowl for 10 to 20 seconds in the microwave. This makes it easier to combine the 2 ingredients.
Mix in the salt, vanilla extract or essence and the sesame seeds.
Pour the mixture onto a baking sheet lined with parchment paper.
Top with a second sheet of parchment paper and distribute the mixture evenly with a rolling pin to the thickness of round about 0.5 cm to 1 cm.
Remove the top sheet of parchment paper and bake for 18 to 20 min in the preheated oven. The color of the mixture should have a caramel tone.
Leave the sesame bark to cool down while you melt the dark chocolate in the microwave or on a stove top.
Once the bark is cooled down, spread the melted chocolate evenly over the top and sprinkle with the pomegranate seeds or chopped raspberries.
Let the chocolate set in the fridge if you want to eat it soon. Break it into medium size pieces and let everybody help themselves. It will keep in the fridge for 2 days.
I store any leftovers in the freezer for a nice snack.