1. Line a rimmed cookie sheet with tin foil then lay a piece of parchment paper over that. Set aside.

2. If using a bar, chop up all the chocolate into medium pieces using a serrated knife. For the chips, go on to step 3.

3. In a double boiler, I made my own by placing a heatproof glass bowl over a pot of simmering water. (Make sure the water does not touch the bottom of the glass bowl) place all the chocolate into the glass bowl except for about 3/4 of a cup. Add the solid coconut oil on top. Using a rubber spatula, gently mix the chocolate until completely melted. Then, add the 3/4 cup of chocolate into the mixture and continue to mix gently until all is melted again. Take off the heat and stir in peanuts, cashews and flaxseeds. Stir until all is incorporated.

4. Pour onto prepared baking sheet and carefully spread out. Using an offset spatula is a great tool. Let sit on the counter for about 15 minutes then place in fridge for at least 30 minutes. When you take out of fridge, break on the side of a cutting board into medium to large shards of chocolate bark.

5.  Store in an airtight container in the fridge for up to 5 days. When you take out a piece or few, you can let sit out on the counter for a few minutes. Enjoy this healthy and delicious chocolate treat.

Recipe Note: The highlighted ingredients are the ones I used for this recipe. The are only a suggestion, use your favorite brands!