• In a large skillet toast the almond flour over low heat.  Keep moving around the almond flour with a wooden spoon constantly until it starts to get fragrant and smell toasty.  This will take about 5 minutes.
  
• Place the toasted almond flour, coconut sugar, powdered milk, spices in a bowl.  Mix well and add in the melted butter.  Mix until it looks sandy.
  
• Leave the ingredients in the bowl and dip the mold into the deepest part of the mixture. Wiggle it around to make sure it’s all packed in. Over a baking tray unmold the cookie by pressing down on the handle release the cookie. Repeat.  Then keep the cookies in the freezer while you make the chocolate dip.
  

Chocolate Dip

• Place the chocolate and coconut oil in a microwave safe bowl.  In 30 second increments melt the butter checking and mixing in between.
  
• Take the cookies out of the freezer and dip half of the cookie in the chocolate.  Leave to harden on a wire rack.
  
• If there is any leftover chocolate drizzle that over the chocolate and then sprinkle over cocoa nibs to finish