Toast the almonds (optional but recommended): Spread almonds on a sheet pan and bake at 325°F (165°C) for 8–10 minutes until fragrant. Let cool. Toasting sharpens the crunch and brings out a deeper nutty flavor.

Prep your tray: Line a baking sheet with parchment or a silicone mat. Clear a shelf in your fridge or freezer so you can slide the tray in quickly.

Melt the chocolate: Chop chocolate into small pieces. Place in a heatproof bowl. Melt gently over a double boiler (simmering water below, bowl not touching the water) or in short microwave bursts (20–30 seconds at a time), stirring frequently. Add 1–2 teaspoons of coconut oil or cocoa butter for a silkier texture, if using.

Flavor boost: Stir in 1/2 teaspoon vanilla extract if you like. This softens the bitterness of high-cocoa chocolate without adding sugar.

Fold in the almonds: Add the almonds to the melted chocolate and stir to coat thoroughly. If adding coconut, cacao nibs, or seeds, mix them in now. Aim for a generous nut-to-chocolate ratio so each cluster is chunky and satisfying.

Scoop and shape: Use a tablespoon to drop mounds of the mixture onto the lined tray. Keep them about the size of a golf ball. Neater clusters set more evenly, but perfection isn’t required.

Finish with salt: Sprinkle a tiny pinch of flaky sea salt over each cluster. Don’t skip this—it highlights the chocolate and balances any bitterness.

Chill to set: Refrigerate for 20–30 minutes or freeze for 10–15 minutes, until firm. They should lift cleanly off the paper.

Serve or store: Enjoy right away, or transfer to an airtight container. Keep chilled for the best snap.