In a heatproof bowl, melt the dark chocolate, coconut oil, and peanut butter until smooth.
Stir until fully combined and glossy.
Add toffee pieces, almonds, cornflakes, fiber cereal, and peanuts.
Stir well to evenly coat all ingredients in chocolate.
Scoop 1½ tablespoon portions onto a parchment lined baking sheet.
Sprinkle lightly with flaky sea salt.
Allow cookies to set at room temperature or refrigerate to speed up setting.