Grease a square 8 inch baking tin with oil and then parchment paper.
Melt the chocolate in a glass bowl over water.
Meanwhile place all the dry ingredients into a bowl and mix thoroughly until combined.
Slowly add in the milk, oil and slightly cooled chocolate until you get a thick gooey mixture. Carefully fold in the chopped almonds.
Place onto the baking tray then scatter over the almond slivers and sea salt and bake for 25 minutes or just under, the mixture should still be gooey when you remove it from the oven but it will firm up as it cools.