Preheat the oven to 350F. Baking spray a 9x5 loaf pan, line with a sheet of parchment paper (so you can lift it out easily). Give the parchment paper a light spray as well.
Combine the espresso powder, cocoa's, and boiling water, set aside to cool.
Using a paddle attachment on a stand mixer, give the margarine a brief whip. Add the sugar and vanilla extract, and beat until smooth.
Add the chocolate mix and the eggs - one at a time, mixing in between to incorporate.
In a small bowl, combine the flour and baking powder. Add half the flour mix to the wet mix and mix until just blended. Scrape down the sides as needed.
Add the remaining flour and almond milk and again mix until just blended.
Fold in the chocolate egg pieces and chips.
Scrape the batter into the loaf pan. Bake for 40 minutes, then pull out of the oven to quickly decorate with the egg pieces. Pop back into the oven and bake for another 10-15 minutes until an inserted toothpick comes out clean. Let cool completely before cutting.