Directions:

• 1Preheat oven to 140°C.
• 2Place roasted almonds, desiccated coconut, flour, salt and cinnamon into a food processor and blitz until a fine crumb forms.
• 3Transfer to a bowl and add melted coconut oil and maple syrup. Massage together with your hands, press a clump together to see if it compacts, if not, add a touch more maple or coconut oil.
• 4Roughly chop up vegan chocolate, sprinkle into cookie mix and combine.
• 5Pour onto a sheet of baking paper and spread out a little with your fingers.
• 6Place another baking sheet on top and use a rolling pin to roll & compact, keep it at about ½ cm thickness.
• 7Use a cookie cutter (around 4 cm diameter would work) and cut out cookies. Leave for a few minutes to allow the coconut oil to set.
• 8Carefully pick them up with a pallet knife and place on the baking tray
• 9Bake for 15 mins
• 10Allow to cool at room temp on tray
• 11Store in an airtight container in the fridge.

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Nah not my cup of tea