Place a small saucepan over very low heat and add the chopped dark chocolate. Stir constantly with a spatula or spoon until the chocolate is fully melted and glossy, about 3-5 minutes, filling your kitchen with a rich chocolate aroma.
Remove the saucepan from heat and stir in a pinch of salt, vanilla extract, and a tablespoon of coconut oil if using. Mix until smooth and shiny, then immediately add the toasted almonds, folding gently to coat evenly.
Line a baking sheet with parchment paper. Using a spoon or small cookie scoop, drop dollops of the chocolate mixture onto the prepared sheet, spacing them apart to prevent sticking.
Gently press each cluster with the back of the spoon to flatten slightly, if you prefer a more uniform shape. The clusters should look glossy and thick with visible bits of almond.
Allow the clusters to set at room temperature for about 30 minutes, or place in the refrigerator for 15-20 minutes until they are firm and shiny. You’ll hear a satisfying snap when biting into the crunchy exterior.
Once set, gently peel the clusters off the parchment paper, and let them rest for a few minutes before serving. Enjoy these rich, crunchy treats immediately or store in an airtight container for up to a week.
