In a microwaveable container, melt chocolate chips with coconut oil. (I melted mine in 3 30 second intervals.) You could also do this step using a double boiler.

Add sliced almonds and stir well.

Spread mixture onto a parchment lined cookie sheet.

Sprinkle with coarse salt.

Freeze for 15 minutes.

Break into approximately 20 pieces.

Can be stored in the freezer, refrigerator, or on the counter.