Microwave coconut oil in a medium microwave-safe bowl on HIGH for 30 to 60 seconds or until melted. Stir in graham cracker crumbs and 3 tablespoons sugar with fork until combined. Press mixture firmly onto bottom and sides of a 14 x 4½-inch rectangular tart pan with a removable bottom; set aside. Wipe bowl clean with paper towels.

Combine chocolate and cream in the same bowl. Microwave on HIGH at 30-second intervals until melted, stirring each time. Whisk in remaining 4 tablespoons sugar and pomegranate juice. Fold in ¾ cup pomegranate arils. Spread chocolate mixture in prepared crust.

Pat remaining ¼ cup pomegranate arils dry with paper towels; sprinkle on top of chocolate. Refrigerate for 2 hours or until firm.

To serve, remove from refrigerator 30 minutes before serving. Remove sides from tart pan. Garnish with sea salt flakes, if desired.