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Preheat oven to 325 F and line a baking sheet with parchment paper.
Add all ingredients except for chocolate and sea salt in a medium bowl and stir to thoroughly combine.
Spread mixture on the lined baking sheet and use a spatula or the back of a spoon to flatten and press everything together. The thinner you spread it, the crunchier it will get.
Bake in the preheated oven for 15-25 minutes until the mixture starts to get golden on top and around the edges. Keep an eye on it after 15 mins and make sure it doesn't burn!
In the meantime, melt chocolate over a pot of boiling water or on low heat. Add a tsp of coconut oil if needed to reach a pourable consistency.
Once the mixture is out of the even, spread the melted chocolate on top using a spatula or the back of a spoon to evenly coat the entire batch. Sprinkle with a pinch of flaky sea salt (omit if using salted nuts or seeds).
Let the crunch bark cool down to room temperature, then transfer it to the fridge for at least 15 minutes for the chocolate to set.
Break into pieces and enjoy! Store leftovers in an airtight container over the counter for up to a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.