Prepare a tray
Line a baking sheet or flat tray with parchment paper. This helps with removal and keeps the bark from sticking.

Slice strawberries
Rinse the strawberries and dry them well. Slice them thinly. Arrange the strawberry slices over the parchment paper, optionally forming flower shapes (e.g. 5 slices per flower with tips facing inward) or any pattern you like.

Melt chocolate
In a microwave safe bowl (or over a double boiler), combine the dairy‑free chocolate chips with the coconut oil. Heat in short bursts (20‑30 seconds), stirring between, until the chocolate is melted, smooth, and pourable.

Add chocolate layer
Drizzle or spoon the melted chocolate over the arranged strawberries. Freeze or chill for about 3‑5 minutes so the chocolate begins to set (but is not completely hard), so that further toppings will adhere.

Add peanut butter & toppings
Spoon or drizzle peanut butter across the semi‑set chocolate. Then sprinkle cacao nibs and/or crushed peanuts on top. You can also swirl peanut butter slightly into the chocolate if you like a marbled look.

Set completely
Return to freezer and allow the bark to set fully—about 20‑30 minutes until firm.

Finish & serve
Remove from freezer, sprinkle flakey sea salt on top. Break or cut into pieces. Serve immediately, or you can transfer to refrigerator for short‑term storage (if it softens too much, keep frozen).