Such a wholesome healthy version of macaroons! But dipping in chocolate makes them extra special. This is adapted from Caroline Du Pont's The New Enlightened Eating (Book Publishing Company, 2012).

Makes 16

3/4 c ground almonds
2 tbsp ground flaxseed
2 c desiccated or shredded coconut
pinch salt
1/2 c maple syrup
1/4 c tahini
1 tsp vanilla extract

For dipping:
100g chocolate of choice

Preheat oven to 180C. Line a baking sheet with baking paper.

Grind the almonds and flaxseed in a coffee grinder. Place in a large bowl with the coconut and salt and mix well.

Mix the maple syrup, tahini and vanilla together in a small bowl. Pour into the coconut mixture and combine.

Divide mixture into 16 equal pieces. Roll into a ball then shape into a pyramid.

Place onto your baking sheet and bake for 10-12 minutes until browned around the edges, rotating the tray halfway through baking.

Let cool completely on the baking sheet to firm up.

Dip the bottoms into melted chocolate and leave to cool.