Preheat the oven to 180°C and roast the sesame seeds until they are golden.
In a bowl, combine the oat flour, ground almonds, cacao, salt and baking soda.
Melt the chocolate and coconut oil, then let it cool down slightly before stirring it into the dry ingredients along with the almond milk, apple cider vinegar and syrup.
Grease your Madeleine moulds with a bit of coconut oil (if you have silicone ones, you don’t need to), then fill them with the batter (almost all the way to the top of the mould – they will rise but not that much).
Bake for about 20 minutes or until a knife comes out clean. Allow them to cool slightly before removing them from their moulds.
Melt the remaining chocolate and with a spoon, apply chocolate to the tips of your Madeleines.
Sprinkle with roasted sesame seeds and serve these little bites with your favourite tea, coffee or a steaming cup of matcha latte. Enjoy!