Preheat your oven to 350°F (175°C). Spread the raw almonds evenly on a baking sheet in a single layer. Roast them for 10-12 minutes, stirring halfway through, until they become fragrant and slightly golden. Remove from the oven and allow to cool completely.

In a heatproof bowl, combine dark chocolate with a bit of coconut oil. Place the bowl over a pot of simmering water to melt the chocolate. Stir continuously for about 5-7 minutes, until smooth and glossy.

Add the roasted almonds to the melted chocolate. Stir well to coat each almond thoroughly in the chocolate mixture.

Line a baking sheet with parchment paper. Transfer chocolate-coated almonds onto the parchment in a single layer. Sprinkle sea salt flakes over the almonds before the chocolate sets.

Place the baking sheet in the refrigerator for 20-30 minutes, until the chocolate hardens completely. Store in an airtight container for up to two weeks.