Dark Chocolate Squares with Sea Salt

Place 1/3 cup raw whole almonds in a dry skillet over medium heat. Toast for 3 to 4 minutes, shaking the pan frequently, until fragrant and slightly darkened. Remove from heat immediately, let cool, and roughly chop.

Chop 8 oz dark chocolate bar into uniform, small pieces to ensure even melting.

Set up a double boiler by bringing 1 inch of water to a gentle simmer in a medium saucepan. Place a dry, heatproof glass or stainless steel bowl over the saucepan, ensuring the bottom of the bowl does not touch the water.

Add the chopped 8 oz dark chocolate and 1 tbsp unrefined coconut oil to the bowl. Stir constantly with a heatproof spatula for 4 to 5 minutes until the chocolate is 90% melted.

Remove the bowl from the heat source and continue stirring until the remaining chocolate is completely melted and glossy. Stir in 1/2 tsp pure vanilla extract.

Line an 8x4-inch loaf pan with a sheet of parchment paper, leaving some overhang on the sides for easy removal.

Pour the melted chocolate mixture into the lined pan, using your spatula to spread it into an even layer.

Evenly scatter the chopped toasted almonds and 1/4 cup dried cranberries over the warm chocolate surface.

Sprinkle 1/2 tsp flaky sea salt uniformly over the top of the nuts and cranberries.

Place the pan in the refrigerator for 25 minutes, or until the chocolate is completely firm and set.

Using the parchment paper overhang, lift the chocolate block out of the pan. Place on a cutting board and use a sharp knife to slice it into 9 equal squares (3 squares per serving).