Preheat oven to 275 degrees. Line a baking sheet with a silicone baking mat.

Whip together the egg whites, sugar, nutmeg and salt with a whisk. Fold in the almonds.

Spread evenly over the baking sheet. Bake for 30 minutes, stirring the almond mixture every 10 minutes to ensure even browning.

Remove from oven and allow the mixture to cool for a couple of minutes. Then transfer the almonds to a large glass bowl, stirring well to break up any large clumps.

Melt chocolate in a glass bowl in the microwave. Begin with one minute. Stir. Then microwave for 30 second intervals, stirring well in between each, until chocolate is just melted.

Pour melted chocolate over the almond mixture and stir until very well coated.

Allow mixture to cool completely, stirring occasionally to thoroughly coat the almonds. Sift the cocoa powder over the chocolate-coated almonds and toss or stir to combine.

Serve the crunch atop Liberté Méditerranée Coconut Yogurt with fresh, pitted cherries or fresh raspberries. Makes enough crunch for 6 - 8 individual containers of yogurt, depending on how decadent you'd like to be!