Line a rimmed quarter-sheet baking tray with parchment, and set aside until ready to use.

Add chopped white chocolate to a large metal bowl. Sit bowl over a pot of simmering water to create a bain-marie, or hot water bath. (Alternately, you can use a double boiler.) Gently melt chocolate, stirring occasionally, until completely melted. Remove from heat.

Transfer 2 – 3 tablespoons of melted chocolate to a separate bowl. Add freeze-dried strawberry powder and whisk to combine. Set aside.

Add puffed rice cereal to melted white chocolate, and stir to combine.

Pour white chocolate-cereal mixture onto prepared tray. Use a rubber spatula to gently spread the mixture, allowing a 1-inch border around the edges.

Use a teaspoon to drizzle the strawberry-white chocolate mixture on top of the white chocolate slab.

With a butter knife or wooden skewer, swirl the chocolates together, creating a marble pattern.

Scatter freeze-dried strawberries on top of the slab, followed by freeze-dried blueberries.

Sprinkle with almonds and coconut.

Refrigerate tray for 30 minutes, or until chocolate sets. Chop or break the bark into chunks.

Store white chocolate bark in an airtight container in the refrigerator for up to two weeks.