1 lb dark chocolate (70% cacao or higher), finely chopped
2 scoops (15g) youtheory collagen peptides
¼ cup (.8 oz) toasted unsweetened shredded coconut
½ cup (2.2 oz) toasted slivered almonds
¼ cup (30g) roasted, salted pepitas
¼ cup (40g) chopped dried cherries
¼ tsp flaky sea salt
Line a large baking sheet with parchment. Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Whisk in collagen; remove from heat and wipe any water off bottom of bowl.
Pour chocolate onto lined baking sheet; use an offset spatula to spread it into a large rectangle. (Don’t worry about having neat edges; you’re going to break it up.) Make sure the chocolate is no thicker than 1/8 inch thick. Sprinkle toppings over chocolate; gently press toppings into chocolate. Refrigerate until chocolate has hardened, at least 1 hour. Break up into pieces. Store in an airtight container in the refrigerator.