Pre-heat oven to 350°.

In a large bowl, mix the almond flour, coconut oil, and maple syrup.

Roll out dough into 16 small balls. Place on an un-greased baking sheet and with thumb, indent the center of each ball.

Bake for 12-14 minutes.

While the cookies bake, in a double boiler melt chocolate with coconut milk until combined and creamy.

When cookies are done, fill the indents with a bit of the cacao. If needed, create a larger indent in the cookies. Sprinkle coarse sea salt over cacao if desired.