Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Melt the chocolate using a double boiler or the microwave. For the microwave, place the chocolate in a medium glass bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth.
Stir the almonds into the chocolate, making sure to coat all of the almonds. Pour almonds onto baking pan, and spread out evenly on baking pan. Sprinkle almonds with sea salt and sweetener of choice, then allow chocolate to completely set. (I placed the baking sheet in the refrigerator to speed it up.) Once chocolate is set, break apart as desired, (you could break apart into individual almonds or into bigger pieces to make chocolate bark).
Store chocolate covered almonds in the refrigerator or freezer for up to 4 weeks, or wrap up and give away as a gift!