Preheat oven to 400 degrees F. Prepare madeleine pan with vegan butter and a light dusting of brown rice flour. Chill in freezer until needed. (Note: Butter and flour your mold even if it’s nonstick. This ensures a beautifully browned surface.)

In medium bowl, place flaxseed meal and 1/4 cup water and mix. Let thicken two minutes. Add remaining wet ingredients and whisk well.

Add dry ingredients and mix. Add white vinegar and mix well.

Spoon batter evenly into molds.

Reduce temperature to 360 degrees F and bake 10-12 minutes or until a toothpick comes out clean. Cool completely.

Using a double boiler, melt chocolate and powdered coconut sugar together.

Transfer chocolate to small container, dip madeleines and shake off excess. Place on parchment paper and, after chocolate has begun to dry, sprinkle with coconut.

Chill in refrigerator 30 minutes to set.

Serve same day for best texture, then store in freezer to maintain integrity. Thaw completely at room temperature before serving.