Step 1

Line a small baking sheet with parchment paper.

Step 2

Melt the coconut oil in a small saucepan set over medium-low heat. Remove from heat and whisk in the cocoa powder, maple syrup and salt. Return to heat and whisk for 1 minute longer.

Step 3

Scrape chocolate mixture onto prepared parchment paper; using a silicone spatula, spread to an even thickness (about 1/4-inch thick). Sprinkle with desired toppings.

Step 4

Transfer baking sheet to the freezer (for 30 minutes) or refrigerator (for at least an hour) until bark is firm.

Step 5

Transfer bark (on the parchment paper) to a cutting board and cut into about 25 pieces.