Instructions

1. Preheat oven to 300 degrees and line baking sheet with parchment paper. Add almonds to baking sheet in an even layer. Bake almonds until toasted, about 10 minutes.
2. Line a separate baking sheet with parchment paper.
3. To a small glass bowl, add cocoa butter, cocoa powder, heavy whipping cream, and classic monk fruit sweetener.
4. Using double boiler method on stovetop over low heat, melt ingredients together until chocolate is smooth. Whisk mixture frequently to avoid burning.
5. Remove melted chocolate from heat and stir in toasted almonds. Spoon chocolate and almond mixture onto prepared baking sheet into desired cluster size. Top clusters with sea salt. (A second baking sheet may be necessary, depending on the size of the baking sheet.)
6. Allow clusters to sit on baking sheet at room temperature for 30 minutes before transferring baking sheet to refrigerator to chill until hardened, about 25-30 minutes.
7. Once chocolate has hardened, gently pull parchment paper away away from clusters, serve, and enjoy!