Line the bottom of a baking dish with parchment paper and set aside.
Fill a small saucepan about halfway with hot water (from the tap); cover and bring to a simmer over medium-high heat.
Meanwhile, small dice apricots; transfer to a small bowl along with cranberries and pistachios. Toss to combine the dried fruit mix and set aside.
4 dried apricots
¼ cup dried cranberries
¼ cup pistachios, unsalted
Uncover the pan and place another small, heat-proof, bowl over the simmering water, allowing it to sit on the rim. Add chocolate and oil to the bowl; using a silicone spatula, stir continuously, until melted.
⅔ cup dark chocolate chips
1 tsp virgin coconut oil
Remove bowl from the heat, add vanilla and salt; stir until smooth.
¼ tsp vanilla extract
1 pinch salt
Add half the dried fruit mix to the bowl and stir to incorporate. (Set remaining dried fruit mix aside.)
Pour chocolate mixture into the baking dish. Using a silicone spatula, spread out to a thickness of between ¼ and ½-inch.
Sprinkle remaining dried fruit mix over the chocolate, pressing gently into the surface to adhere. Place baking dish in the freezer (or refrigerator if space is limited) and chill until firm, 5-10 minutes.
Remove bark from the freezer, transfer to a cutting board, and chop into large pieces. Store in the freezer (or refrigerator) until ready to serve.
To serve, divide chocolate bark between plates and enjoy!