Toast Those Almonds Like You Mean It: Preheat your oven to 350°F. Spread the almonds onto a baking sheet in one even layer and toast for 8 to 10 minutes, stirring once halfway through. You’re looking for almonds that smell deeply nutty and look just a shade darker. This little step is the difference between almonds dipped in chocolate and “WHO made these?!”

Season While They’re Hot: Immediately transfer the warm almonds to a bowl and toss them with the 1/2 teaspoon fine sea salt and 1/2 teaspoon vanilla extract. Let them cool for about 5 minutes. We want them warm and fragrant, but not piping hot.

Build Your Chocolate Situation: While the almonds cool, line a baking sheet with parchment paper or a silicone baking mat. Give yourself plenty of space because we’re about to make little piles of chocolatey happiness.

Melt the Chocolate Gently: Add the Bake Believe Milk Chocolate Style Baking Chips and coconut oil to a microwave-safe bowl. Microwave for 20 to 30 seconds at a time, stirring thoroughly between each interval. Once about 80% of the chocolate has melted, keep stirring until the remaining chocolate melts from the residual heat. Don’t rush this part, friend. Chocolate is dramatic and does not appreciate being overheated.

Make It Extra Good: Stir the 1/2 teaspoon vanilla extract and optional cinnamon into the melted chocolate until completely smooth. The vanilla gives the chocolate a deeper, almost bakery-style flavor, while that tiny touch of cinnamon makes people wonder what your secret ingredient is.

Bring in the Almonds: Pour the toasted almonds into the melted chocolate and gently fold until every almond is gloriously coated. No dry almond left behind. We are not playing favorites.

Make the Clusters: Using a cookie scoop or large spoon, scoop approximately 3 tablespoons of the chocolate-almond mixture onto the prepared baking sheet. Gently nudge each mound into a compact cluster. Don’t make them too flat. We want those gorgeous chunky almond peaks peeking through the chocolate.

Give Them the Fancy Finish: While the chocolate is still wet, sprinkle each cluster with a tiny pinch of flaky sea salt. This is not the time to be shy, but it is also not the time to salt them like a margarita rim. A little goes a long way.

Let Them Set: Place the baking sheet in the refrigerator for 45 to 60 minutes, or until the chocolate is completely firm. You can also let them set at room temperature for about 1 to 2 hours if your kitchen is cool.

The Very Important Quality-Control Step: Once they’re set, peel one cluster off the parchment and admire your work. Then take a bite. That first crunch followed by creamy chocolate and that little salty finish? Baby. That is the cluster.