Line baking dish or tray with parchment paper, and set aside.
Melt cacao butter over low heat in a saucepan, stirring occasionally.
Stir in maple syrup, cinnamon, and almond butter. Whisk until smooth.
Remove from heat and add in cacao powder. Whisk until smooth. Stir in sea salt and half of the pistachios and goji berries.
Transfer to lined baking sheet and spread out as evenly as possible/to desired thickness.
Top with remaining pistachios and goji berries, then transfer to freezer. Once mixture has completely hardened (1-2 hours), break apart into bite-size pieces and transfer to covered container. Store in freezer and enjoy whenever you are in the mood for chocolate!
*Note on maple syrup: You can use whichever sweetener you prefer. You can swap maple syrup for xylitol. (Pulse 3 tablespoons of xylitol in a coffee grinder and add in. Granules don’t completely melt, but pulsing cuts down on the “grainy” texture of xylitol.)