1. Melt the dark chocolate in a double boiler or in the microwave.

2. Line a small baking dish with parchment paper.

3. Pour the melted chocolate into the prepared dish and spread it evenly.

4. Refrigerate for at least 30 minutes, or until the chocolate is firm.

5. In a large bowl, combine the passion fruit pulp, skyr, coconut sugar, and cinnamon.

6. Whisk until smooth.

7. Pour the passion fruit mixture over the chilled chocolate.

8. Refrigerate for at least 2 hours, or overnight.

9. When ready to serve, top with the dried mango, mixed nuts, and coconut flakes.

10. Serve chilled.