Melt the dark chocolate and paint the inside of a chocolate cup mold. Put in the freezer for a few minutes, remove, and paint more chocolate on any uncovered spots. Repeat as many times as necessary to solidly coat the cups. Meanwhile, heat the unsweetened chocolate, agave nectar and almond milk in a saucepan over medium heat. Stir constantly. When completely melted and blended, turn off the heat and add the coconut oil and powdered espresso. Stir until smooth and allow to cool. Pour into coated molds and freeze. When completely cool, top the cups with more melted chocolate and refrigerate. Pop chocolates out of the mold and wrap in candy foil.