Soak dry lentils in water for 1 hour. When ready, heat oven to 350˚F. Thoroughly drain the lentils and scatter on a lined baking tray. Roast in oven until crispy, turning over once, approximately 15-20 minutes. Transfer to a bowl to cool.
Chop the chocolate into small pieces and put in a microwave safe glass measuring cup. Using a double boiler (or microwave), melt chocolate. Use a spoon to make small rounds of chocolate onto parchment paper. Work with one at a time, and sprinkle each round of chocolate with lentils, cranberries, almonds, pistachios and coconut while the chocolate is still warm.
Let the chocolate set at room temperature, or put the bites in the refrigerator to speed things up.
Adapted from Lentils