Place the almonds in a blender and puree until a coarse flour is formed.
Add to a large mixing bowl with the rest of the dry ingredients and vanilla essence. Give this mixture a quick stir with a large spoon to combine ingredients.
Add in the coconut butter, hazelnut butter and coconut oil and use your hands to mix these into the dry ingredients.
Give it a few minutes – you’ll find that the warmth of your hands starts to melt the oils and you’ll end up with a sticky dough.
(Alternatively, if you'd prefer a less labour-intensive method, simply melt the coconut butter and coconut oil on the stove on a very low heat before mixing in.)
Shape this dough into 6 or 7 balls and press them flat onto a baking sheet covered in baking parchment.
Place the tray in the freezer while you complete the next step.
For the chocolate drizzle, over the lowest stovetop heat possible in a small saucepan melt the coconut butter and coconut oil and add in the cacao/cocoa.
Stir until you have a runny chocolate mixture and there are no lumps left.
Remove the cookies from the freezer, and using a spoon drizzle the chocolate over them. (It gets messy but that’s what the baking parchment is for!)
Return the cookies to the freezer for another 5-10 minutes and voila – they’re ready to eat.