Place the chocolate and butter into a glass bowl and melt in the microwave **

Stir to combine and set aside to cool

Place the fructose, flour, baking powder, eggs and vanilla purée into a stand mixer bowl

Mix by hand with a spatula to combine and then beat with the paddle attachment until pale

Add to the chocolate and mix until thoroughly combined

Place the bowl into the fridge for 30 minutes

Preheat the oven to 180° Celsius

Using an ice cream scoop, dollop the dough onto 2 lined baking sheets, leaving space between them as they will spread

Flatten slightly and drop 1.25mls of cacao nibs onto each cookie, pressing in slightly

Bake for 25 minutes and remove from the oven and leave to cool for 10 minutes on the tray

Place onto a wire rack to cool completely

Store in an airtight container