Dark Chocolate & Sea Salt Almonds

Preheat your oven to 175°C and line a small baking sheet with parchment paper.

Spread 100 g raw whole almonds in a single layer on the baking sheet and roast for 8 minutes until fragrant and lightly toasted. Remove from the oven and transfer the baking sheet to the freezer for 5 minutes to cool them rapidly.

While the almonds cool, finely chop 80 g dark chocolate bar and place it in a dry, microwave-safe bowl with 5 g coconut oil.

Microwave the chocolate mixture in 20-second intervals, stirring thoroughly between each burst, until completely melted and smooth (about 60 seconds total).

Stir the cooled almonds into the melted chocolate until every almond is fully and evenly coated.

Using a fork, lift the almonds out of the chocolate individually or in small clusters of 2 or 3, letting excess chocolate drip back into the bowl, and place them back onto the parchment-lined baking sheet.

Immediately sprinkle 2 g flaky sea salt evenly over the wet chocolate-coated almonds.

Place the baking sheet directly into the refrigerator for 10 minutes to allow the chocolate to quickly set and harden before serving or storing in an airtight container.