Method:
Place the dark chocolate in a heatproof bowl over a pan of simmering water, once melted set a side to cool
Place the coconut oil and sugar in a bowl and beat until well combined.
Add the egg, vanilla and cooled melted chocolate to mixture, beat to combine.
Add the flour, cacao and baking powder, again stir vigorously until well combined
Now refrigerate the dough for 20 - 30 mins until it has hardened slightly
Pre-heat oven to 180° and sprinkle the almonds on a plate ready for the dough.
Remove dough from fridge, using a teaspoon take a teaspoon amount of the mixture at a time and roll in your hands into a ball, place onto plate of almonds, press down on the balls so only the top is covered in almonds and it becomes a biscuit shape
Once all the biscuits have been made transfer to a lined baking tray and place in oven for 8 minutes.
Once cracks have formed on the surface of the biscuits they’re ready. They will still be slightly soft and squidgy at this point, but they’ll harden during the cooling period.
When the biscuits are cooled, top half of them with a marshmallow and either blow torch or place under the grill for 2-3 minutes until the marshmallow goes gooey and soft
Now place the other half of the biscuit on top and press the biscuit down so the marshmallow runs down the sides to create a gooey mess! And Voila!
