2 cups raw almonds
200g bitter dark chocolate (70% or above), coarsely chopped
1 pinch salt flakes, for sprinkling
¼ cup coconut sugar, for sprinkling
Preheat oven to 160°C. Line baking tray with baking paper. Spread almonds across tray and toast for 10-12 minutes, flipping once. Set aside.
In a heat proof bowl, melt dark chocolate in a microwave for 30 second increments, stirring after each increment until completely melted. You could also melt the chocolate over a double boiler if you don’t have a microwave.
Stir the roasted almonds into the melted chocolate and coat each one.
Spoon chocolate almonds (about 10 per cluster) onto baking paper-lined baking tray. Sprinkle with a pinch of salt and coconut sugar.
Place in the fridge and allow to set for at least 2 hours.
*Can store chocolate almond clusters in the refrigerator for up to 4 weeks.