70 gr of hazelnut flour
200 gr of coconut flour
1/4 tsp of salt
3 tbsp of cane sugar
4 tbsp of maple syrup
1 tsp of vanilla extract
200 ml of rice milk
200 gr of dark chocolate
1. Heat the milk in a saucepan, bringing it almost to the boil. Remove it from the heat and add the vanillla extract, sugar, salt and maple syrup.
2. Transfer the contents of the saucepan into a large bowl and add the hazelnut and coconut flour. Mix well by hand.
3. Using an ice-cream scoop make small balls and place them on a baking tin lined with parchment paper. Then bake at 180° for about 15 minutes, or until golden brown.
4. Leave the macaroons to cool completely. Meanwhile, melt the chocolate over a bain marie. When it is ready, dip the base of each macaroon into the chocolate and leave it to set.