prepare a baking sheet: line a baking sheet with parchment paper or a silicone baking mat. make sure it fits in your freezer.

make the mousse base: in a large mixing bowl, combine the creamy coconut yogurt, full-fat coconut milk, protein powder, cocoa powder, runny nut butter, and maple syrup (if desired). mix all the ingredients until you have a smooth and well-combined mousse-like mixture.

spread the mousse: pour the mousse mixture onto the prepared baking sheet. use a spatula or the back of a spoon to spread it evenly to your desired thickness. you can make it as thick or thin as you like.

freeze the mousse: place the baking sheet with the mousse in the freezer and let it freeze for about 3-4 hours, or until it's firm.

prepare the chocolate topping: in a microwave-safe bowl or using a double boiler, melt the chocolate chips and coconut oil together. if using a microwave, heat in 20-second increments, stirring in between, until fully melted. make sure the chocolate is smooth and runny.

add the topping: remove the baking sheet from the freezer. pour the melted chocolate over the frozen mousse layer, spreading it evenly with a spatula. if desired, sprinkle your favorite candy on top of the melted chocolate for decoration.

freeze again: place the baking sheet back in the freezer and let it freeze for an additional 2-3 hours, or until the chocolate topping is fully set. serve: once the bark is completely frozen, remove it from the freezer. use a sharp knife to cut it into bark-like pieces or break it into shards.