Line a 24-cup mini muffin tin with muffin cups or coat the cups with cooking spray.

Roughly chop the dark chocolate and set aside. Roughly chop the goji berries and raw almonds.

Use a double broiler to melt the chocolate over low heat, adding in around 4 oz of chopped chocolate at a time. I do this by filling a small saucepan with 1-2 inches of water, then placing a heat-safe glass bowl that fits in the saucepan so that just the bottom of the bowl is close to touching the water. Stir the chocolate often as it melts.

Add in the chopped goji berries and raw almonds, as well as the chia seeds. Stir well with a spatula to evenly combine the ingredients.

Remove the mixture from heat and spoon the chocolate evenly into each of the mini muffin cups.

Sprinkle sea salt on top of each cup.

Refrigerate for 30-45 minutes, or until the cups are solid.

Enjoy! The cups store well at room temperature once they're solid.