In a bowl, mixed Greek yogurt and honey together. Set it aside.
With a spoon, fill the silicone mini muffin pan with honey Greek yogurt.
Next, sprinkle some pomegranate seeds on top of the yogurt.
Add sliced almonds, pepitas seeds, and mini chocolate chips. Then, freeze and pop them out of the mold.
Keep them in an airtight container or stasher bag and keep frozen up to 3 months until ready to eat. Enjoy!