Spread out the almonds in a single layer on a baking sheet. Toast in the oven until light brown, about 15 minutes, shaking the baking sheet every 5 minutes. Let cool.
Add the almonds to a food processor and process for 5 minutes, scraping down the sides as needed (the almonds should start to clump together). Continue to process for another 5 minutes, scraping down the sides again halfway through. Add the sea salt and maple syrup, and mix until combined. Add the chocolate in two batches, processing until smooth. Transfer to a Mason jar. Store either at room temperature or in the fridge.