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.
Variation: Depending on the size of your cookies, you can get anywhere from 20 to 40 cookies out of this recipe!