• To get started, prepare a parchment lined baking sheet for the nuts and one for the chocolate.

Make the almonds

• In a medium saucepan, combine maple syrup and coconut oil. Bring to a boil over medium heat, swirling gently until everything is well mixed and just bubbling.
• Boil for 3 minutes, swirling occasionally, until reduced by one third.
• Add in the almonds and ½ teaspoon flaky salt, stirring to coat completely.
• Spread candied almonds on a parchment-lined baking sheet, separating the nuts as much as possible. Allow to cool completely.

Assemble the bark

• Place chopped chocolate in a heat proof bowl over a pot of simmering water until mostly melted. Remove from heat and stir until smooth. Alternatively, chop chocolate very fine and microwave in short bursts of 10-15 seconds until starting to melt. Stir after each burst.
• Fold ⅔ of the candied almonds into the chocolate.
• Spread the chocolate flat on the parchment to about ¼”(6mm) thick (or slightly more where large clumps of almonds are).
• Scatter the remaining candied almonds on top and sprinkle on the remaining 1 teaspoon of flaky salt over the surface.
• Allow to solidify (at room temperature if cold out) or in the freezer.
• Cut into 12-15 pieces. Store in a sealed container at very cool room temperature (or in the fridge but make sure no moisture can reach it) for up to 10 days.