Preheat your oven to 180°C (356°F) and toast the almonds on a baking sheet for about 5 minutes, stirring occasionally until fragrant and golden. Let them cool while you prepare the chocolate.
Chop the dark chocolate into small pieces and place it in a heatproof bowl. Set the bowl over a pot of simmering water, making sure the bottom doesn’t touch the water. Stir gently until the chocolate melts completely and becomes glossy.
Once melted, stir in a teaspoon of coconut oil and honey to add shine and sweetness, mixing until smooth and well combined.
Fold the cooled toasted almonds into the melted chocolate, ensuring they are evenly coated with the chocolate mixture.
Using a small spoon or scoop, dollop the chocolate-almond mixture onto a parchment-lined baking sheet, spacing each cluster to prevent sticking. Gently press down if needed.
Sprinkle a tiny pinch of sea salt on top of each cluster for added flavor contrast.
Place the tray in the refrigerator and chill for at least 30 minutes, or until the chocolate has set and the clusters are firm to the touch.
Once set, gently break apart any clusters that may have stuck together and transfer them to a serving plate or store in an airtight container in the fridge for up to a week.
