Preparation time: 15 minutes plus 30 minutes resting,

Cooking time: 12 minutes,

Equipment: 2 x 6 – hole madeleine pans to make this recipe

INGREDIENTS

100g plain flour

35g cornflour

30g almond flour

30g Pana Organic 100% Cacao Powder

100g coconut sugar

2 tsp baking powder

85g golden flaxseed meal (fine)

70g organic coconut yoghurt

2 tsp vanilla bean paste

150g vegan butter (we use Nuttelex Buttery), melted and cooled

80g block Pana Organic Dark Baking Chocolate

METHOD

- Combine flours, Pana Organic 100% Cacao Powder, coconut sugar and baking powder in a bowl. Sieve into another bowl to ensure there are no lumps.

- In a separate bowl whisk together flaxseed meal with 70g water. Add yoghurt, vanilla and butter and stir well. Add wet ingredients to the dry ingredients and mix until just combined. Refrigerate for 30 mins.

- Preheat oven to 150ºC. Generously brush the insides of the madeleine pans with melted butter.

- Spoon batter into the prepared tins. The batter should come almost to the top. Bake for 12 – 13 mins until the madeleines spring back when gently pressed in the centre.

- Cool madeleines in tins for 10 mins then turn on to a baking rack to cool completely. Melt Pana Organic Dark Baking Chocolate and dip the madeleines half into the melted chocolate. Place back onto the baking rack until the chocolate sets, then serve.