In a small sauce pan combine the dark chocolate and coconut oil. Heat over medium heat, stirring often until melted.
Line a sheet pan with parchment paper, pour the melted chocolate mixture out onto the pan. Smooth out evenly, while soft press whole or crushed pretzels on top. Place in the fridge to set up until hard.
Once hard top with flaky sea salt and cut into chunks. Store in an airtight container in the fridge for up to a week.