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1.
Grind the fonio into a fine flour in a coffee grinder or a high-powered blender.
2.
Prepare the dough: In a large bowl, combine the freshly ground fonio flour, the ground cashews, the baking powder, the cinnamon and the pinch of salt.
3.
Split the vanilla pod lengthwise, scrape out the seeds and add them to the flour mixture.
4.
Fold the chopped dates and almonds into the flour mixture.
5.
Gradually stir the plant-based milk into the flour mixture until a workable dough forms.
6.
Either shape the dough into small balls and press them slightly flat, or roll out on a floured surface and cut out cookies.
7.
Decorate each cookie with an almond by pressing it lightly into the dough.
8.
Place the cookies on a baking sheet lined with baking paper and bake for about 10–12 minutes in a preheated oven at 170°C (top/bottom heat) until golden brown.
9.
Remove the cookies from the oven and let them cool completely on a rack.
