1. Line a baking tray with baking paper. Arrange the prunes closely on the tray, ensuring no gaps. Use a fork to flatten them, pressing firmly so they stick together and form a solid base for the bark.
2. Top with sliced banana and drizzle with peanut butter. Scatter the almond flakes on top.
3. Place the chocolate and coconut oil in a microwave-safe bowl. Heat in 30 second intervals, stirring between each, until fully melted.
4. Pour the melted chocolate over the bark, ensuring it covers everything. Use the back of a spoon to spread it evenly.
5. Sprinkle with flaky sea salt, then place the baking sheet in the fridge for 60 minutes until the chocolate sets. Remove from the fridge and chop into 12 pieces.

Recipe created for Sunsweet Prunes.