Begin by chopping the roasted and salted almonds and mini marshmallows into smaller pieces, ensuring some pieces remain intact for added texture. Set aside.

In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well until chocolate is almost fully melted.

Line a small baking sheet with parchment paper and pour the melted chocolate onto it, spreading evenly to about 1/2 inch thick.

Sprinkle the chopped almonds and mini marshmallows over the melted chocolate and gently press them in.

Place the assembled bark in the freezer for at least 30 minutes or until fully set.

Once hardened, remove from the freezer and break into 2-3 inch pieces.