Preheat the oven to 180C (350F) and line a baking sheet with parchment paper.

Melt the butter and add to the almond flour, honey and vanilla essence. Mix well.

Chop the chocolate into small chunks and add to the rest of the ingredients. Add the bicarbonate of soda and mix well to ensure the chocolate is evenly distributed.

Roll the mixture into 12 equal sized balls and arrange on the parchment paper line baking sheet.

Press each ball down to flatten into a cookie shape, ensuring the same thickness throughout the whole cookie (about 1cm thick).

Place the baking tray into the oven for about 8 mins. Keep an eye on the cookies so that they dont burn. They may be done in less time than this.

Remove the baking sheet and flip the cookies very carefully - they will be very soft at this point and may fall apart easily.

Return the baking sheet to the oven and cook the other side of the cookies for 5-6 minutes, keeping watch so that they don't go too dark, or burn.

Remove from the oven and allow to cool slightly so that they set firm.