Prep your tray. Line a rimmed baking sheet with parchment paper or a silicone mat. Clear freezer space so you can chill the bark flat.

Toast the add-ins. Roughly chop the nuts. Toast nuts and seeds in a dry skillet over medium heat for 3–5 minutes until fragrant. Let them cool completely so they don’t melt the chocolate later.

Melt the chocolate gently. Use a heatproof bowl set over a pot of barely simmering water (double-boiler style). Add the sugar-free chocolate and cocoa butter or coconut oil. Stir until 80–90% melted, remove from heat, and keep stirring until fully smooth.

Season the chocolate. Stir in vanilla extract. If your chocolate isn’t sweet enough for your taste, sift in a little powdered keto sweetener and whisk until dissolved. Add espresso powder or cinnamon if you like.

Spread it thin. Pour the melted chocolate onto the lined tray. Use an offset spatula or the back of a spoon to spread it into an even layer about 1/8 to 1/4 inch thick.

Add the crunch. Sprinkle the cooled nuts, seeds, coconut flakes, and cacao nibs evenly across the surface. Finish with a light pinch of flaky sea salt and, if using, a whisper of orange zest.

Chill to set. Transfer the tray to the freezer for 15–25 minutes, or refrigerate for 30–45 minutes, until the chocolate is firm and snaps cleanly.

Break into pieces. Lift the bark with the parchment and snap it into rustic shards. Keep the pieces roughly uniform so they store neatly.

Taste and tweak. Try a piece. Next time, adjust sweetness, salt, or topping ratios to match your preferences.