Start by placing a heat-proof bowl filled with Lily's dark chocolate chips over a pot of simmering water—this is your double boiler setup. Stir gently for about 5-7 minutes as the chocolate melts, maintaining a smooth texture.

Add the dry roasted almonds into the melted chocolate, using a spatula to gently fold them in until every nut is completely coated. This should take about 1-2 minutes; you want to see a glossy finish on the almonds.

Line a baking sheet with parchment paper, then use a spoon to drop generous spoonfuls of the chocolate-covered almonds onto the lined sheet. Aim for cluster shapes, allowing enough space between each to prevent sticking.

Place the baking sheet in the refrigerator for about 20-30 minutes or let them sit at room temperature if you prefer.

Once the clusters are set, take them out and sprinkle a pinch of flaked sea salt over the top of each one.