Preheat the over at <temperature>180<unit>°C</unit></temperature>

Place <quantity>20<unit>g</unit></quantity> of chia seeds in a bowl and add <quantity>30<unit>ml</unit></quantity> of water. Mix and set aside

Chop <quantity>240<unit>g</unit></quantity> of chocolate 70%

Blend <quantity>100<unit>g</unit></quantity> hazelnuts in a blender until they become flour

Transfer the hazelnut flour to a bowl

Add <quantity>200<unit>g</unit></quantity> of oat flour and <quantity>15<unit>g</unit></quantity> of reishi mushroom powder

Add <quantity>1<unit>tsp</unit></quantity> of baking soda and <quantity>1<unit>tsp</unit></quantity> of cinammon powder

Add <quantity>180<unit>g</unit></quantity> of the chopped chocolate and a pinch of salt. Mix to combine

Place <quantity>110<unit>g</unit></quantity> of coconut sugar in a bowl, add <quantity>110<unit>ml</unit></quantity> of melted coconut oil and mix

Add the hydrated chia seeds and mix everything well

Add <quantity>1<unit>tbsp</unit></quantity> of vanilla extract

Pour the sugar mixture into the dry ingredients and mix to a sticky dough

Portion in <quantity>65<unit>g</unit></quantity> balls

Line a baking tray with parchment paper, place the cookie balls <quantity>4<unit>cm</unit></quantity> apart and press to form a disk shape

Place the remaining chopped chocolate in the center of each cookie and press to make sure the chocolate sticks together

Bake for 12m until firm and opaque

Enjoy without guilty!