Need a sweet fall treat you can indulge in without the guilt? Here you go! Enjoy!

DIRECTIONS: Adjust an oven rack to center position and preheat the oven to 300°. Spread the almonds on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Let cool. Line another baking sheet with parchment. Place the chocolate into a medium microwave-safe bowl. Microwave the chocolate for 30-second intervals, stirring in between each interval until the chocolate is mostly melted with a few pieces still solid. Continue stirring the chocolate until the last pieces have melted. (If all the chocolate was melted upon removal from the microwave, add a small piece of chocolate to cool the melted chocolate.) Add the cooled almonds into the chocolate and stir to coat. Pour the chocolate-almond mixture onto the parchment-lined baking sheet into an even layer and gently tap the sheet against a counter to smooth the surface. Sprinkle with flaky salt. Place the sheet in the refrigerator until chocolate has hardened, 5 to 10 minutes. Using a knife, break chocolate into shards. Store in an airtight container, refrigerated, for up to 4 weeks.

(Recipe and photo courtesy of Delish)