Set up a double boiler by filling a small pot with water and heating it gently over medium-low until it simmers. Place Lily’s dark chocolate chips in a heatproof bowl above the pot and stir until melted and glossy, about 5–7 minutes.

Once melted, remove from heat and add dry roasted almonds, using a spatula to gently fold and coat them in chocolate for about 2 minutes.

Line a baking sheet with parchment paper. Drop spoonfuls of the chocolate-coated almonds onto the sheet, spacing them about 1.5 to 2 inches apart to allow for spreading.

Let the clusters cool at room temperature for about 10 minutes or refrigerate for about 15 minutes for quicker setting.

Once set, sprinkle a pinch of flaked sea salt over each cluster and serve them as a delightful dessert or snack.