1. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside.

2. Mix the cane sugar with the melted margarine in a bowl. Add the cashew butter and vanilla bean paste and mix in. Mix the spelt flour, baking powder, and salt and add together with the plant-based milk to the bowl – mix until just combined. Add the chopped cashews and chopped chocolate and fold in. Use a cookie scoop and place small dough portions with some space in between on the baking sheet. Sprinkle with some flaky sea salt and bake for 10-12 minutes. The edges should have set and gotten some color but the middle of the cookies should still be a bit soft. Take out of the oven and let cool down on the baking sheet for several minutes, then transfer to a wire rack and let cool down completely.