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1
In a small saucepan, bring a couple inches of water to a simmer over medium heat. Line a large baking sheet with parchment paper and set aside.
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2
Combine the chocolate chips and coconut oil in a medium, non-reactive bowl. Place the bowl over the simmering water, ensuring that the bottom of the bowl isn't in direct contact with the water. Stir chocolate and oil with a spatula until everything is melted.
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3
Carefully remove the bowl with the melted chocolate from the stove. Toss the dry-roasted almonds into the bowl and quickly stir with a spatula to coat in the chocolate.
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4
Transfer the chocolate coated almonds to the parchment lined baking sheet, scraping them out with the spatula. Using two forks, quickly separate the almonds as best you can. Once finished, set the baking sheet in the refrigerator for 20 minutes so that the chocolate can firm up.
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5
Meanwhile, in a slightly deep dinner plate, stir together the cocoa powder, raw turbinado sugar and flaky sea salt.
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6
Remove the almonds from the refrigerator and, in batches, toss them in the cocoa mixture to coat. Shake off excess cocoa by placing covered almonds in a fine mesh sieve and shaking lightly. Repeat with remaining almonds.
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7
Store chocolate covered almonds in a sealed container in the refrigerator.
