Break up chocolate bars into small pieces then add to the top of a double boiler.
Stir constantly with a spoon until the chocolate melts and is smooth.
Place the bowl of melted chocolate into a bowl filled with ice water; slowly mix chocolate with a spoon. The chocolate will start to thicken (this is when the tempering occurs and you can then remove the cold water).
Warm the chocolate again without overheating it and without losing the tempering; this can be tricky but it is possible. Place the bowl filled with chocolate over the pot of warm water if need be, to loosen the chocolate.
Transfer roasted almonds to a large mixing bowl; add the melted coconut oil and stevia. Pour ⅓ of the melted chocolate over the almonds to coat them; stir until the chocolate starts to set.
If the chocolate isn't setting after 8 minutes, place chocolate covered almonds in the fridge for 4-5 minutes.
Using your hands or a small knife, gently separate any clusters that have formed so that each almond is separate and not clustered.
Pour ½ of the remaining chocolate over the almonds; mix well until the chocolate sets. Add remaining chocolate and set over almonds. Using hands or a small knife, separate any clusters that formed so almonds are in individual pieces.
Set aside or in the fridge/freezer until ready to serve.
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/dark-chocolate-covered-almonds/