In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and salt. Mix until a dough forms.

Fold in dark chocolate chips and chopped walnuts until evenly distributed.

Line a baking dish with parchment paper. Spread the cookie dough mixture evenly in the dish.

Sprinkle mini chocolate chips on top of the dough, pressing them lightly into the surface.

Place the baking dish in the freezer for about 30 minutes, or until firm.

Once set, remove from the freezer and cut into squares or break into pieces.

Store the cookie dough bark in an airtight container in the refrigerator for up to one week.