Prep the Base: Line a baking sheet or pan with parchment paper. Arrange sliced strawberries in an even layer. Pat dry strawberries to help the pistachio cream spread easily.
Add Pistachio Layer: Evenly spread the pistachio cream over the strawberries.
Melt Chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave for 30 seconds, stir, then continue heating in 15-second intervals until smooth.
Layer Chocolate: Pour and spread the melted chocolate evenly over the pistachio layer.
Freeze: Place in the freezer for 3–4 hours, or until fully set.
Finish & Serve: Sprinkle with flaky sea salt. Use a large knife to cut or break into bark pieces and enjoy.
Notes
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