1 large ripe banana 

1 tsp of vanilla extract

1/4 cup (40g) of sunflower seeds

2/3 cups (100g) of sesame seeds

70g of dark chocolate (minimum 70%)

Flaky sea salt to top

1) Preheat oven to 180°C and line a baking tray with parchment paper. In a medium bowl, mash the banana until it forms a paste. Stir in the vanilla.

2) In a food processor/blender pulse the sunflower seeds until they reach a coarse, sand-like consistency. Add the ground sunflower seeds and sesame seeds to the mashed banana mixture, stirring until fully combined.

3) Use an ice cream scoop or a tablespoon to portion out the mixture onto the lined baking tray (you should get 6–8 cookies). Wet your hands slightly to prevent sticking, and flatten each portion into a cookie shape. Bake in the oven for 25mins. Remove from the oven and let them cool on the tray for 5 minutes.

4) While the cookies are cooling, melt the dark chocolate in a heatproof bowl over a bain-marie (double boiler), stirring until smooth.

5) Dip one side of each cookie into the melted chocolate, then place them back on the parchment paper. Drizzle the rest of the chocolate over the cookies and sprinkle the flaky sea salt on top. Place the cookies in the fridge for about 10 minutes, or until the chocolate is fully set.