Spread Paleo Almond Coconut Granola over the parchment paper.
Melt chocolate chips and coconut oil together either using the stovetop or microwave. (If using the microwave, be sure to stop and stir chocolate chips and coconut oil every minute and a half to ensure ingredients are well incorporated.)
Pour melted chocolate mixture over the cookie sheet.
Place cookie sheet in the freezer for at least 1 hour, or until chocolate has hardened.
Remove parchment paper and almond bark from the cookie sheet and place on top of a cutting board.
Cut into chunks. Store in a air-tight container. Keeps best in the fridge.
I traveled with this and it seemed to do well out of the fridge. However, if you are in a very warm climate, you might want to pack it in an ice chest to ensure it doesn't melt.