Heat oven to 400° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 5-6 minutes. Transfer to a large bowl and set aside.
Mix together the cocoa powder, brown sugar, sea salt, and espresso powder in a small bowl and set aside.
Combine the agave syrup and butter in a small saucepan over medium-low heat until melted. Pour butter and agave mixture over the almonds and toss them to coat. Sprinkle over the cocoa-espresso mixture and toss again until evenly coated and combined. To cool, spread the almonds onto a parchment lined baking sheet in a single layer.