METHOD

1. Line two 20x30cm cookie sheets with baking paper
2. Beat the butter, Natvia and vanilla essence in a bowl of an electric mixer until combined.
3. Sift in the flour, cacao powder and cornflour and add the salt, before stirring to combine using a spatula.
4. Lightly flour the bench top and turn out the dough. Knead gently until it becomes smooth. If the dough is too dry, add a few drops of water as needed.
5. Form the dough into a ball and then roll out with a rolling pin to approximately 2cm thickness.
6. Using a heart shaped cookie cutter, cut and carefully place onto the baking paper lined cookie sheets. Cover and place in the fridge for 20 minutes.
7. Bake for 15-20 minutes (160C) until the edges start to become golden.
8. Let cool on the tray for about 1 minute before carefully placing on a wire rack to cool. They will harden as they cool.
9. Melt the the coconut oil and whisk through the cacao powder and Natvia
10. Dip the cookies in the chocolate and place on a piece of baking paper. Sprinkle with the chopped nuts and sea salt flakes. Leave to set.