Beat the sugars with the vegan butter until light and creamy.

Add in the flour, baking powder and ground hazelnuts.

Add in the dark chocolate and chunks.

Add the flax seed to the water and mix to a paste. Add the flax paste to the mix and bring together to a soft dough. Roll into 60g sausages and lightly squash into silicon moulds. Bake at 175°c for 10-12 minutes.

Temper a small bowl of Dark Chocolate.

Dip each cookie, leaving just the top uncovered.

Leave to set at room temperature.