Heat a large pot of water over medium-high heat on the stove. Add a glass or metal bowl on top of the large pot of water to create a double-burner.
Add the chocolate chips to the bowl on top, constantly stirring while the chocolate chips melt.
Heat the chocolate chips until the mixture is smooth and all the clumps are gone, being careful not to overheat or burn it.
Once the chocolate mixture is done melting, pour onto a parchment lined baking sheet and use the back of a spoon or knife to spread and smooth out the mixture.
In a small bowl, mix together the coconut cream and the coconut butter.
Place the coconut cream and butter mixture in the microwave for about 30 seconds until the mixture is slightly melted and blended together.
Add the coconut cream and coconut butter into a food processor or high speed blender with 1/2 cup of the freeze dried strawberries. Blend until the mixture is smooth.
Spoon dollops of the coconut strawberry mixture onto the chocolate and use a toothpick or the tip of a knife to drag through the dollop and create swirls.
Lightly crush the leftover freeze dried strawberries and the freeze dried raspberries and sprinkle all over the chocolate mixture.
Place in the freezer and let the chocolate bark cool and harden (about 20 minutes or so).
Once the chocolate bark has hardened, take out of the freezer and using your hands or a knife, break into pieces.
Store in the fridge if you don't eat all at once (it'll be hard not to). Enjoy!