Preheat the oven 180C.
Place the butter & coconut sugar into a bowl & beat for 2 minutes until lighter & creamy. Add the egg & beat that in for another minute, then add the tahini, vanilla, salt & beat again for another minute until light & fluffy. Stir in the bicarbonate of soda & ground almonds until combined. Fold through the chopped chocolate. I like to keep a little back for garnish.
Line two baking trays & dollop the cookies out evenly on the trays, leaving some spreading room. Bake for 10-12 minutes or until the cookies are golden. Sprinkle the warm cookies with sea salt. Remove gently using a fish slice to a cooling wrack, to cool completely. Recipe makes 18-20 cookies