Before starting, make sure you already prepared your Ketella by following this recipe.
In a food processor, pulse coconut crumbs with sesame seeds for 30 seconds. Repeat until you get a finely ground consistency. Be careful not to overdo it because the oils will get extracted.
Add coconut flour, salt and baking soda to this mixture and set it aside.
Mix eggs with melted butter and coconut flour. Add the sweetener, lemon juice, ground clove and vanilla extract. Now start adding the dry ingredients.
Work the dough with your hands and leave it in the refrigerator for 15 minutes.
Grease your hands with some coconut oil and start creating medium balls or oval cookies.
Place the cookies on the baking sheet lined with parchment paper. Bake in the oven for 18 minutes at 180ºC (356ºF)
When the cookies are baked, take them out of the oven and let them cool a bit.
Take 4 tablespoons of your earlier prepared Ketella and heat it in a small saucepan over medium temperature. Ketella needs to become liquid.
Rapidly pour Ketella all over your cookies to create the thin lines of chocolate spread. Let it cool down in the refrigerator before serving.