Line a large baking sheet with parchment paper.

Open up the Medjool dates and discard the pits. Place the Medjool dates right next to each other, flesh side up on the baking sheet. Leave a little bit of room on the sides of the baking sheet.

Lay another full sheet of parchment paper on the top of the dates. Using the bottom of a cup, flatten the dates by pressing on the parchment paper. This gets the dates nice and flat and helps them stick together. Slowly peel back the parchment paper once the dates are flattened.

Spread the almond butter on the dates.

If you have Celtic sea salt (larger crystals), wait until right after the melted chocolate goes on. If you have finer Himalayan salt, sprinkle a bit on right now.

Sprinkle on the chopped almonds.

Melt your chocolate and coconut oil. You can use the double boiler method or use the microwave. I use the microwave since it’s the easiest. I place the chocolate and coconut oil in a small bowl. I do 30 seconds – stir it – 30 seconds stir it – and 20 seconds. Once ready, spread the chocolate over.

If using Celtic sea salt, salt now while the chocolate is still wet.

Place the baking sheet in the freezer to freeze the bark. It's edible at anytime, but I leave it sit for a few hours or overnight before cutting it into small squares on a cutting board. It cuts extra easy when it's really frozen.

Once cut, store in an airtight container, and store in the freezer. ENJOY!