Heat chocolate in a double boiler or in 15-second intervals in the microwave, stirring until the mixture is smooth.

Remove chocolate from heat and pour into a baking sheet lined with parchment paper. Spread it into an even layer with a spatula.

Sprinkle dried pineapple, coconut chips, toasted almonds, and goji berries over the top and press in gently. Freeze for 30 minutes or until firm.

Once the chocolate bark is set, break into two inch pieces. Store in an airtight container in the fridge until ready to serve.