A silky layer of melted dark chocolate sets the stage here, poured thick and smooth across a parchment-lined sheet before it's finished with a crunchy, savory-sweet topping. Roasted salted almonds and pepitas get pressed right into the chocolate while it's still soft, so every shard ends up with plenty of texture and a hit of toasted flavor. A final scatter of flaky sea salt plays against the richness of the chocolate, giving each bite that great salty-sweet contrast bark is known for. Once it chills, it firms up into clean, snappable pieces that are easy to break apart and share. It's a simple, no-bake treat to make ahead and keep on hand, and it's a solid pick for anyone watching their added sugar intake. Store it in the fridge and it'll hold its snap for days.
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Line a rimmed baking sheet with parchment paper and set aside. Bring about 1 inch of water to a gentle simmer in a small saucepan over medium-low heat.
Combine the vegan chocolate chips and coconut oil in a heatproof bowl. Set the bowl over the simmering saucepan, making sure the bottom of the bowl does not touch the water. Stir frequently until the chocolate is fully melted and smooth, about 3–5 minutes, then remove from heat.
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