Prepare mini muffin tins and spray with cooking oil to coat. Set aside.
In a double broiler, melt chocolate and coconut oil.
In a separate bowl, whisk eggs, coconut sugar and vanilla. Add melted chocolate while whisking to avoid cooking the eggs.
Add almonds, rice flour, baking soda and salt and mix well.
Fill muffin tins 3/4 of the way full and bake about 15 minutes until set in center.
Do not over bake! Bake in mini muffin tins for ease of presentation and portion control. If you prefer, this recipe can be baked in a square pan and cut into small bites. Make extra and freeze. Brownies will keep for two months frozen.