Beat together the coconut oil and coconut sugar until smooth. Add the flax egg and vanilla and mix until smooth.
Add the almond flour, espresso powder, cacao powder, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate. Cover with plastic wrap and refrigerate for at least an hour (can prepare up to 48 hours ahead of time).
Store leftovers in an airtight container.