Preheat oven to 400 F.
Line a baking sheet with parchment paper.
In a large saucepan over medium-high heat, combine the honey and coconut oil. Allow the mixture to bubble, stirring constantly to prevent it from burning.
6 tbsp. honey, 3 tbsp. coconut oil
Add the almonds to the saucepan with salt, cinnamon and nutmeg and constantly stir for about 4 minutes, until they are completely coated in the syrup. After 4 minutes, remove the saucepan from the heat.
2 cups almonds, ½ tsp. cinnamon, ½ tsp. nutmeg, ½ tsp. salt
Place the nuts on the baking sheet. Place in the oven and cook for just 4 minutes. Remove the baking sheet promptly to prevent burning and allow the nuts to cool completely.
Melt chocolate in the microwave on intervals of 20 seconds, alternatively, melt it over a double-boiler.
3 cups dark chocolate chips
Pour the almonds into the melted chocolate and mix until completely coated.
Line a 13 x 9 inch glass baking dish with parchment paper and pour the chocolate mixture into it. Spread the mixture out evenly using a spatula.
Refrigerate at least 1 ½ hours to cool, if not more. Once it is completely hard all the way through, break into smaller pieces.