Line a small rimmed baking sheet with parchment paper.

In a medium microwavable bowl, melt chocolate in 30 second intervals, stirring after each interval until there is a small amount of unmelted chocolate left. Stir until completed melted.

Spread chocolate with a spatula into a thin layer onto prepared baking sheet. Set aside.

In a food processor, add the shredded coconut and process until smooth, stopping occasionally to wipe down sides of bowl with spatula (about 3-5 minutes). This may take longer than 5 minutes, just stop periodically and stir with spatula. Once the coconut becomes a smooth butter consistency (it doesn't have to be extremely smooth), add melted coconut oil, vanilla extract, and peppermint extract, and process once again until coconut oil and vanilla are combined. When ready, it should sound like liquid is being processed. Stop the food processor and using a ¼ measuring cup, set aside a ¼ cup of the coconut butter. Turn the food processor back on and add liquid chlorophyll.

Once combined. gently spread green coconut butter over the top of drying chocolate. Drizzle white coconut butter that was set aside into zig-zags or dots over green coconut butter. Use a toothpick to swirl white coconut butter. Sprinkle gold flakes if desired. Allow to set at room temperature for about 2 hours. Do not place in refrigerator to set, the coconut butter will seize, ruining your pattern.

Once completely dry and set, break bark into pieces and store in an airtight container in the fridge. The top may look "frosty" after refrigeration, but will return to it's normal look after coming back to room temperature.