Preheat oven to 350 F. Line a rimmed baking sheet with two overlapping slices of tin foil that wrap the edges to completely cover the sheet. Arrange the matzo in a single layer, cutting one in pieces to fill in the empty spaces.
In a small saucepan, heat the coconut sugar and butter substitute over high heat until melted. Once boiling, continue to boil for 2 ½ minutes until it bubbles and easily pulls away from the sides of the pot when cooking.
Add the salt, then pour the caramel over the matzo and spread it evenly using a spatula. Transfer to the oven and bake for 10 minutes until a dark amber.
Remove from the oven, and working quickly, sprinkle the chocolate on top of the caramel. Allow it to melt for 2-3 minutes, then spread the chocolate to fully cover. Quickly top the chocolate with the pistachios, cranberries and fleur de sel. Transfer the sheet to the fridge for an hour and allow the chocolate to harden.