Line a flat portable surface such as a cutting board or flat plate with parchment paper. pan>

In a medium size bowl, combine coconut butter, cacao/cocoa powder, and melted coconut oil until smooth. pan>

Dip Yucan Crunch pieces into melted dark chocolate one at a time, using a spoon to assist you in coating all sides of the cracker. Let excess chocolate drip off and lay on parchment paper. Continue until all pieces are coated. pan>

Sprinkle lightly with smoked sea salt. pan>

Freeze for 15 to 20 minutes until the chocolate has solidified. Store covered in refrigerator.pan>