Makes 15 - 18
Preheat the oven to 180°C and line a baking tray with baking paper.
Add the banana, peanut butter, water and vanilla to a large bowl and beat with an electric whisk or whiz with a hand-held blender until mostly smooth. Add in the almond meal, psyllium husks, baking powder, apple cider vinegar, Macca powder, cinnamon and salt and beat again until really well combined. Using a spoon, gently fold in the cacao nibs shredded coconut and nuts.
Dollop the sticky dough into 12 equal mounds on the prepared trays.
Place in the oven and bake for 15–18 minutes, or until the bottoms are firm and the edges are golden.
Meanwhile, for the chocolate drizzle, in a saucepan over medium low heat, melt down and combine the cacao powder, coconut oil, peanut butter and maple syrup. Keep stirring until it is thick and well combines. Set aside to cool and thicken slightly whilst your cookies cook.
Remove the cookies from the oven and leave them to cool slightly on the tray. Drizzle over the melted chocolate, and before the chocolate sets, sprinkle with the crushed coffee beans.