Stir almond flour, peanut butter, and maple syrup until you have a thick, even dough.

Press the mixture on to a parchment lined baking sheet.

Melt chocolate and coconut oil in a small saucepan over medium low heat, stirring until smooth.

Pour melted chocolate over the peanut butter layer and spread to the edges.

Sprinkle crushed peanuts and a pinch of sea salt if you like extra crunch.

Freeze until solid, then break into pieces.

Store bark in the freezer.