Crush the gluten-free corn flakes into smaller pieces. You can do this by placing them in a sealed plastic bag and gently crushing them with a rolling pin. Chop the nuts randomly.
In a heatproof bowl, melt the chocolate over a pot of simmering water or in the microwave, stirring occasionally until smooth. Once the chocolate is melted, add the crushed corn flakes, chopped nuts, dried fruit, and shredded coconut to the bowl. Stir until all the ingredients are well coated in chocolate. Line a baking sheet with parchment paper or a silicone baking mat. Using a spoon, scoop spoonfuls of the chocolate-coated mixture onto the prepared baking sheet, forming clusters. Allow the clusters to set at room temperature or in the refrigerator until the chocolate hardens.