Pre-heat the oven to 180 degrees C.
In a large bowl, mix together the oil, milk, lemon juice and agave nectar.
Sift together the dry ingredients in a separate bowl.
Add the dry ingredients to the wet ingredients and mix well.
Place batter into a greased madeleine tray.
Bake in the oven for around 15 minutes - until a skewer comes out clean.
Allow the madeleines to cool.
Melt the dark chocolate and dip the madeleines into the chocolate and refrigerate for 30 minutes.