Place first five ingredients in a double boiler (I use a glass bowl over a pot of boiling water) and heat and stir until melted and smooth. If desired, stir in nuts or dried fruit at this point.
Pour chocolate mixture into a 9x13” baking pan or large baking sheet lined with parchment paper. Spread evenly with spatula. If desired, sprinkle with some Himalayan pink sea salt as well as a few extra toasted nuts or seeds.
Place in freezer for 5 minutes or until hardened. Break into pieces and serve or store in refrigerator or freezer in airtight container. Enjoy!