Preheat oven to 325 and line 2 muffin tins.

Measure out ground almonds, sea salt, and baking soda and sift together. Set aside.

Sift cocoa into another bowl and whisk in boiling water. Set aside.

In a third bowl combine olive oil, cane sugar, and eggs and beat for 3 minutes.

Lower the mixer speed and slowly beat in cocoa mixture.

Slowly, bit by bit, tip in the almond mixture.

Once everything is well combined, fill muffin cups 2/3 full.

Bake for 30 minutes, testing with a toothpick. It should come out mostly clean. The sides should be set. Mine dipped in the centre.

Let cool on a baking rack for 20 minutes and then store in a sealed container in the fridge.