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 and press a clump together to see if it compacts; if it doesn't, add a touch more maple syrup or coconut oil.
• 4Roughly chop up vegan chocolate, sprinkle into cookie mix and combine.
• 5Scrape dough onto a sheet of baking paper and spread out a little with your fingers. Place another baking sheet on top and use a rolling pin to roll & compact, keeping it at about ½ cm thickness.
• 6Use a cookie cutter (around 4 cm diameter) to cut out cookies. Leave for a few minutes to allow the coconut oil to set. Carefully pick them up with a pallet knife and place on the baking tray.
• 7Bake for 15 minutes, then allow to cool at room temperature on tray.
• 8Enjoy immediately, and store leftovers in an airtight container in the fridge.

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Nah not my cup of tea