*Skip this step if using roasted almonds* Preheat the oven to 300 F. Line a baking sheet with parchment paper and spread the almonds out in an even layer. Bake in the oven for 5 minutes, gently stir the almonds, then bake for another 5 - 6 minutes until toasted. Set aside.

Add the Lily’s Sweets Semi-sweet Baking Chips to a double boiler or use 2 pots that can fit on top of each other and fill the bottom one with water and heat on low on the stove. Stir the chocolate chips continuously until they have melted. Because we aren’t adding any oil, the chocolate will be fairly thick.

Remove the pot from the stove and add the roasted almonds. Stir well to coat each almond. Use a cookie scoop (big or small) to scoop the chocolate almonds into clusters on a baking sheet. Make sure to leave some room in between each one. Sprinkle some sea salt over top of each cluster and let the chocolate set at room temperature until solid. You can also speed this up in the fridge if you prefer.