Line a small or medium baking sheet with wax paper or parchment paper. Clear some room in the refrigerator for this sheet. Set aside.

To melt the chocolate, use the double boiler method or do the following. Add chocolate and coconut oil to a medium, microwave-safe bowl. Heat in 20-second increments until melted. Stir in between heating increments, until smooth.

Fold in almonds. Pour onto prepared baking sheet. Using a rubber spatula, spread into an even layer of desired thickness. Optionally, sprinkle with more almonds.

Refrigerate until firm, about 20 mins. Immediately remove from refrigerator and allow to reach room temperature before cutting (to avoid leaving fingerprints/sweating). Separate chocolate from paper. Break or cut into pieces. Enjoy! Storing instructions below.