Line a 9-inch square pan or a small baking sheet with parchment paper. Use 2 pieces of parchment paper, perpendicular. This will make removing the bark much easier.

In a medium saucepan over medium heat, melt the coconut oil. Remove from the heat and add the cocoa powder, maple syrup, almond butter and salt. Stir with a whisk until smooth. Stir in half of the nuts and coconut.

Pour the mixture into the prepared pan and smooth out. This bark will be thin, about 1/4-inch thickness. Sprinkle the remaining nuts and coconut over the top of the bark.

Place the pan in the freezer on an even surface for 15 minutes, or until frozen solid.

Remove from the freezer and use the parchment paper sides to pull the bark out of the pan. Break the bark into pieces.

Store the bark in the freezer. Enjoy pieces straight of the freezer.

This bark melts quickly and is not meant to be stored on the counter or in the refrigerator.