Preheat oven to 350 degrees 

Line a cookie sheet with parchment paper and place almonds down and spread out so that they are flat

Bake at 350 degrees for 8 - 10 minutes, checking often, until toasty brown but not burnt

In a saucepan or double boiler, add coconut oil, chocolate chunks, and vanilla extract

Stir on low heat until completely melted (be careful not to burn)

Add in almonds and stir to combine

Line an 8 by 8 baking dish with wax paper and pour in the chocolate mixture

Use a rubber spatula to flatten out the chocolate evenly into the pan

Sprinkle with sea salt flakes (you can use less if you don't like salty sweet, but it really adds a lot of flavor in my opinion) 

Refrigerate for an hour, or until set

Store in the fridge or freezer