1 cup dark chocolate shavings (1 overflowing cup of broken-up chocolate)
125-150 raw almonds
2t sea salt, or other coarse salt
2T turbinado sugar, or other coarse sugar

Instructions:

1. Place chocolate in a medium-sized microwave-safe bowl. Microwave on a medium power level, checking and stirring every 30 seconds, until it is just melted. If the liquid chocolate is hot and very thin, let it cool for a few minutes until it thickens.

2. Line a baking sheet with tin foil. Toss about half of the almonds in the bowl and mix them with a small spoon to coat with chocolate. Take them out with the spoon and place one at a time on the baking sheet as shown above. Repeat the process with the remaining almonds until you’ve expended your supply of chocolate.

3. Mix the salt and sugar in a small dish and sprinkle over the top of the almonds. Freeze the tray for about 30 minutes and then let sit on the counter for another 30 minutes. Place in a sealed container and store at room temperature. If they aren’t fully dry, you can place the container in the refrigerator for an additional hour.

* Approximately 2/3 of the fat is from the almonds, the other 1/3 is from the chocolate.