Start by heating 2 inches of water in a double boiler, or in a heat proof bowl over a large pot.
Once the water has reached a simmer, add the dark chocolate and coconut oil to the bowl. Using a spatula, frequently stir as the contents melt, to ensure it doesn’t stick to the bottom and burn.
After about 5 minutes your chocolate should be nicely melted with no lumps. Turn off the heat, and carefully add all your remaining dry ingredients to the bowl, minus the salt.
Using your spatula, mix the dried fruit and nuts into the melted chocolate until each piece has been coated. The mixture should be runny enough that it can easily slide off a spoon.
Next, line a baking sheet with parchment paper or silicone mat and drop 1 tablespoon of the mix at a time. You should get roughly 14-15 clusters out of this recipe.
Garnish each cluster with a little sprinkle of flakey sea salt and place in the freezer for 15 minutes, or in the fridge for 30 minutes. If you freeze, let them sit out for 5 minutes before enjoying.
