Add puffed quinoa, chia seeds, and most of the crushed strawberries into a large mixing bowl and stir to combine evenly

Warm the peanut butter and coconut oil together until smooth and pourable, then mix until glossy and fluid

Pour the warm mixture over the dry ingredients and stir thoroughly until everything is evenly coated and slightly sticky

Transfer the mixture into the prepared tray and press it down firmly into an even layer, creating a compact base

Chill the tray in the freezer for about 10 minutes until the mixture feels firm to the touch

Melt the dark chocolate gently in short intervals, stirring until smooth and silky

Drizzle the melted chocolate evenly over the chilled base, allowing it to spread across the surface

Sprinkle the remaining crushed strawberries and a light pinch of sea salt on top for flavor and texture contrast

Refrigerate until the chocolate sets completely and the bark becomes firm and snappable

Break or cut into pieces once fully set and serve chilled or slightly softened