Adjust the oven rack to the middle position, pre-heat the oven to 355ºF (180ºC) and line two large baking sheets with baking/greaseproof paper.

In a heatproof bowl above a pot of simmering water (or in the microwave), melt the oil and chocolate together. Set aside to cool until warm.

Add the sugar and non-dairy milk to the melted chocolate, and whisk until combined.

Sift in the flour, almond flour, cocoa powder, baking powder and salt, and mix well with a wooden spoon or spatula until you get a smooth, soft cookie dough that shouldn't be sticky to the touch.If the cookie dough feels too soft to handle at this stage, you can chill it in the fridge for 20 - 30 minutes before rolling it into individual cookie dough balls.

Spoon out about 1 tablespoon worth of the cookie dough and roll it into a ball. Roll it in sprinkles (optional), then transfer it to the lined baking sheet. Repeat with the rest of the cookie dough to make a total of 30 cookies, you should be able to fit about 15 cookie dough balls per baking sheet.

Use a ½ teaspoon measuring spoon to make a well in the centre of each cookie dough ball.

Bake one baking sheet at a time at 355ºF (180ºC) for about 10 minutes or until slightly puffed up.

Immediately out of the oven, use a 1 teaspoon measuring spoon to correct and deepen the well.

Allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely.

Combine all vegan chocolate fudge filling ingredients in a saucepan and cook over medium-high heat with frequent stirring until the chocolate is melted and you get a smooth, glossy fudge sauce.

Remove from heat and allow to cool slightly – you want it to be of a spoonable consistency, but not too runny.

Spoon the chocolate fudge filling into the wells of the thumbprint cookies, then allow it to set and firm up for about 20 - 30 minutes before serving.

The cookies keep well for about 1 week in a closed container in a cool dry place.