Deep, snappable dark chocolate forms the base of this bark, melted low and slow over a simmering water bath until glossy and smooth. Roasted salted almonds and pumpkin seeds bring crunch and a savory edge, while dried cranberries add little pops of chewy tartness against all that rich cacao. A finishing sprinkle of flaky sea salt makes every shard taste a little more intense, sweet and salty in the same bite. Once it's spread thin, topped, and chilled until firm, you just snap it into rustic, uneven pieces — no baking, no fuss, just a satisfying crack when you break into it. It's an easy make-ahead treat to keep stocked for a gluten free snack table or holiday gift box.
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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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