Melted vegan dark chocolate gets poured out into a thin, even slab and studded with crunchy roasted almonds, pepitas, and chewy dried cranberries, then finished with a scatter of flaky sea salt for that sweet-salty snap in every bite. It chills up firm and glossy, breaking into rustic, irregular shards that look like they came from a candy shop. The coconut oil keeps the chocolate smooth and gives it a clean, crisp break instead of a dull, waxy one. This is a genuinely easy make-ahead treat — melt, spread, scatter, chill — with almost no hands-on time and a satisfying crunch-to-melt ratio in every piece. It's a great fit for a dairy free dessert table, whether you're bagging it up as gifts or keeping a stash in the fridge for whenever a chocolate craving hits.
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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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