Place a stainless steal bowl over a pot of simmering water. Add the coconut oil in the bowl and let it melt. Then add the cacao powder and agave. Mix it well with a whisk .
Divide the chocolate mixture into two separate bowls. Use all the content from only one of the bowls to make the base of the chocolate cups - scoop out about 1 tbsp of the mixture into the bottom of silicon or foil muffin cups.
Place the muffin cups in the freezer until they set - 10 to 15 minutes.
Prepare the filling: To toast the sliced almonds, heat a heavy saucepan on medium high heat. Add sliced almonds and stir often until golden brown. Once toasted, chop almond slices using a knife.
Remove the muffin cups from the freezer. Place 1/2 tbsp of chopped almond in the centre of the chocolate base. Smooth it out. Add another 1 tbsp each of chocolate over the almonds in each muffin cup. Place the muffin cups back into the freezer for another 10 to 15 minutes.