Line a large sheet pan (or 2) with parchment paper.

In a microwave safe bowl, melt the dark chocolate in the microwave, stirring after 30 second increments until smooth. Stir in melted coconut oil. Stir in cashews.

Drop spoonfuls onto parchment lined sheet pan. Top each cluster with a pinch of flakey sea salt. Chill in the fridge or freezer until set. Store in an airtight container. I prefer them cold so I keep them in the fridge or freezer.