Line a baking sheet with parchment paper and set aside.

Carefully snap the graham crackers following the perforated lines. Using a sharp knife, cut the graham cracker pieces down the middle into two squares. Continue until all pieces are cut, you should have 24 squares.

In a small bowl melt together ¾ cup dark chocolate and 1 teaspoon coconut oil. Microwave in 30 second intervals and stir between each interval until smooth.

Dip the graham cracker pieces into the dark chocolate to coat. Lift out with a fork and tap off excess chocolate. Place on parchment paper and sprinkle with flaky sea salt.

When all pieces are coated place the baking sheet in the freezer for about 10 minutes, or until chocolate is set. Remove from freezer and allow to come to room temperature before storing in a Tupperware.