Line a baking sheet with unbleached parchment paper and set aside.

Place chocolate chips in a microwave-safe bowl and melt in 30-second intervals, stirring in between until melted.

Drizzle dollops of chocolate 2-3 inches apart in the prepared baking sheets, spreading each with the back of a spoon. Place a few pomegranate seeds and pistachios over the chocolate. Repeat until you use all the chocolate. Sprinkle the matcha powder over each piece and set tray aside until the chocolate sets.

Store at room temperature.