Start by filling a pot with water and bringing it to a simmer over medium heat. Place a heat-proof glass bowl on top, ensuring it doesn't touch the water, and add your Lily's dark chocolate chips. Stir continuously for about 3-5 minutes until the chocolate is completely melted and glossy, then remove the bowl from heat.

Next, add the dry roasted almonds to the melted chocolate in the bowl. Stir gently but thoroughly for about 1-2 minutes, ensuring that every almond is beautifully coated with the dark chocolate.

While your chocolate-covered almonds sit momentarily, line a baking sheet with parchment paper.

Using a spoon, scoop out small clusters of the chocolate-coated almonds and drop them onto the prepared parchment paper. Space each cluster about an inch apart.

Allow the clusters to cool at room temperature for about 15-20 minutes, or until they start to firm up. Alternatively, place the baking sheet in the refrigerator for around 10-15 minutes.

Once your Dark Chocolate Almond Clusters are set, sprinkle a pinch of flaked sea salt on top of each cluster while the chocolate is still slightly tacky.