First, make a ‘flax seed egg’. Grind flaxseeds to a powder in a mixie. Take 1 tbsp of flaxseed powder and mix well with 2.5 tbsp of water and set aside for 15 minutes. The mixture will become a bit gelatinous like an egg .
Make the flour. Grind your almonds and oats to a fine powder one by one.
Next step is to melt the chocolate. This is the fun part! Break up the chocolate and place in a heatproof bowl. Heat a small amount of water in a saucepan. When it starts to bubble, turn the heat down, place the bowl of chocolate on top, and keep stirring. The chocolate will slowly melt. The bottom of the bowl should not be submerged in water. Once the chocolate has melted and there are no more lumps, take off the bowl of the pan carefully.
Mix all of your dry ingredients together in a bowl: the flours, the jaggery, the baking powder, and a pinch of salt.
Add your wet ingredients: the coconut oil, coconut milk, flaxseed and water mixture. Mix well; then add your melted chocolate and keep mixing. It will become a deep dark chocolatey mixture. Stir in your walnuts.
Line a baking tin with butter paper and pour the mixture. Place in the pre-heated oven at 180°C for 45-55 minutes depending on your oven. The top should have firmed up while the insides are still fudgy.
Wait for them to cool before cutting into squares!