Melt down the cacao butter on a very low heat. It will take a while, so just be patient and keep stirring as you go. Once melted stir in the raw cacao powder, maple syrup and sea salt.
Pour the melted chocolate onto a baking paper lined tray, so it looks like a splat in the middle. If you have leftover chocolate, pour it into some Easter bunny moulds. Decorate the bark with the freeze dried rasberries, pistchios, coconut and almond flakes
Pop in the freezer for half an hour and then move to the fridge until you want to dig in. I like to whack mine with a rolling pin so it smashes into shards!