Preheat the oven to 350 F. In an oven proof pan, toss the almonds with your olive oil and salt. Roast in the oven for 10 minutes, then allow to cool to room temperature before chopping by hand or with a food processor.
While cooling, combine your heavy whipping cream, cocoa powder, powdered sugar, vanilla extract, and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment. Beat until stiff peaks form and transfer to another bowl to chill in the refrigerator.
In the top of a double boiler over low heat, combine the egg yolks, coffee, brown sugar, cinnamon, nutmeg, and ¼ teaspoon salt. Cook the mixture, stirring constantly, until it's foamy and has roughly doubled in volume, which should take about 3-5 minutes. Remove from heat and add in ½ cup chocolate chips. Set aside to cool to room temperature, stirring the mixture every couple minutes to help it cool evenly.
When cooled, fold the chilled, whipped chocolate into the coffee mixture in a couple of batches. Spoon your crushed almonds into the bottom of six small jars, cups, or ramekins. Divide the chocolate pudding evenly and spoon over the nuts, sprinkling the tops with chocolate chips, sea salt, and an extra pinch of cinnamon. Cover and refrigerate until serving.