Prepare cookie sheet with parchment paper.

In small pot, heat cacao butter wafers over low heat until almost melted. Remove from heat and stir until cacao butter is completely melted.

If using white chocolate, heat in separate small pot with coconut oil and set aside to cool.

Add cacao powder, maple syrup, vanilla extract and salt into melted cacao butter and whisk until combined.

Whisk in coconut milk and pour onto prepared cookie sheet.

Using a spoon, drop melted white chocolate into dark chocolate, leaving 1-2 inches between drops.

With the backside of a spoon, swirl chocolate in circular motions to.

Top with desired toppings and refrigerate 1-2 hours. Store remaining bark in airtight container.