Add coconut oil into stovetop pan over medium heat. When oil is fully melted, turn off the heat and add cacao powder, coconut cream, coconut sugar, vanilla extract and sea salt and stir together until all ingredients have melted and are evenly combined. On a baking sheet place almonds in a cluster, approximately 5 - 7 per cluster. Spoon 1 to 2 tablespoons of chocolate mixture on top of each almond cluster. Place baking sheet in the freezer to set overnight. Store in an airtight container in the freezer. TIP: Sometimes I place the chocolate mixture in the refrigerator before spooning onto the almond clusters to help the chocolate consistency thicken up!