Add all the ingredients in a bowl and mix well until you get a creamy, thick texture.
Use a silicone chocolate mold, any shape you fancy. Sprinkle few cacao nibs in each individual chocolate shape then add 1-2 TBSP of the almond mix in each.
Sprinkle a bit of sea salt flakes (to taste) then pop in the freezer to set. About 20 minutes or so, then move to the fridge.
Enjoy straight from the fridge. During summer, these will melt quite fast at room temp.