Line a baking sheet with parchment paper or a silicone mat.
Melt the chocolate chips (microwave: use a microwave safe bowl and heat chocolate chips in 20 second increments, stirring between heat cycles. stovetop: melt chocolate chips over low heat, stirring constantly; double boiler can be used if desired. slow cooker: add chips and cover, set to low for 1 - 2 hours).
Stir almonds into melted chocolate and mix well to combine.
Scoop small piles of the chocolate covered almonds onto the lined baking sheet (we used a 1" cookie scoop for pictured clusters). Sprinkle with salt, if desired.
Allow to set in a cool dry place, or move to the refrigerator for 15 - 20 minutes to set quickly.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.