Line a 9x13 pan, or rimmed baking sheet, with parchment paper. Set aside.
Melt chocolate in a microwave safe bowl in 45-second intervals, stirring in between. Don't overcook the chocolate (when there are a few small pieces left, stop microwaving and just stir the chocolate until the remaining pieces melt).
Spread melted chocolate onto prepared pan. If using a 9x13 pan, spread chocolate to edges of pan. For a baking sheet your chocolate should be about ¼" thick (the chocolate won't fill the entire baking sheet).
Sprinkle chocolate with goji berries, coconut flakes, pumpkin seeds, and almonds. Finish with sprinkling the sea salt (see notes).
Allow chocolate to either harden at room temp, or you can place in the fridge. It will take about 2 hours at room temp or about 30 minutes in the fridge.
Break into desired sized pieces or use a sharp knife to cut.
I use Hu Dark Chocolate Gems for this recipe which keeps it fully refined sugar free. You can use whatever dark chocolate you'd like. You'll need about 2 cups chips or chopped up dark chocolate bars (which is about 12 oz).
I like to sprinkle with sea salt after the chocolate has just started to set so that it sits nicely on the top of the chocolate and doesn't sink in. If setting in the fridge, let set for about 10 minutes before adding salt. If setting at room temp, give it about 30 minutes before adding salt.
Store in an airtight container. Will stay fresh at room temperature for up to a week or 2-3 weeks if stored in the fridge. You can also store in the fridge for up to 3 months.