Toast almonds in a toaster oven or regular oven for about 5 minutes at 400 degrees. Keep an eye on them so they do not burn! Chop into small pieces.
Cover a sheet pan with parchment paper.
Spoon coconut oil into a microwave-safe bowl and top with chocolate chips. Microwave in 30 second intervals on high, stirring in between. Mine took 3 rounds to melt completely.
Pour chocolate out onto parchment paper and spread into a large square.
Sprinkle on as many almonds as you’d like.
Sprinkle on salt to your taste.
Chill in freezer for about 30 minutes.
Allow to come to room temp and cut into squares, triangles, dodecahedrons, etc.
Store in the fridge or freezer for super crunchy chocolate bark!