1. Make ready four silicon muffin cup moulds.
2. Place a stainless steel bowl over a pot of simmering water. Add the coconut oil in the bowl and let it melt.
3. Add the cacao powder and agave to the coconut oil. Mix it well with a whisk .
4. 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.
5. Scoop out the mixture into the bottom of the muffin cups.  Evenly distribute the mixture amongst all of the cups.
6. Place the muffin cups in the freezer until they set, about 10 to 15 minutes.
    

Toasting the Almonds:

1. Heat a small heavy saucepan on medium high heat. Add sliced almonds and stir often until golden brown.
   Once toasted, roughly chop almond slices using a knife.

For the Filling:

1. Remove the muffin cups from the freezer.
2. Place 1/2 tbsp of chopped almonds in the centre of each of the chocolate bases.
3. Using the second chocolate mixture, add the mixture over the almonds in each muffin cup.  Distribute the mixture evenly amongst each base.
4. Place the muffin cups back into the freezer for another 10 to 15 minutes.