Preheat your oven to 350°F (175°C). Spread the raw almonds on a baking sheet. Roast them for about 10-12 minutes, shaking the pan halfway through to ensure even roasting. Allow them to cool completely.

Break the bittersweet chocolate into small pieces. Place them in a heatproof bowl. Melt the chocolate using a double boiler method – place the bowl over a pot of simmering water. Stir occasionally until smooth. Remove from heat.

Once the chocolate is melted, stir in the espresso powder and honey. Mix well to ensure an even distribution.

Now, add the roasted almonds into the bowl of melted chocolate. Stir gently but thoroughly so that each almond gets a generous chocolate coating.

Using a fork, remove each chocolate-covered almond, allowing excess chocolate to drip off. Place them on a baking sheet lined with parchment paper. Before they set, sprinkle a pinch of flaky sea salt on each almond. Let them cool at room temperature until the chocolate firms up.

If you’re in a hurry, you can place the baking sheet in the fridge for about 15 minutes. Once set, transfer the almonds to an airtight container.