Make homemade Vegan Nutella:Process nuts and sugar in a food processor until everything is ground together.

In a pot, melt butter or coconut oil with plant milk and dark chocolate till everything is smooth. Add nut/sugar mixture to pot and stir well. Cook for 30 seconds or till sugar has dissolved.

If you want a smoother Nutella, you can use an immersion blender at this point to blend it smooth. Pour into a mason jar, seal and leave to cool. Store in the refrigerator.

Make Vegan Shortbread: In a bowl, using a wooden spoon, cream Vegan butter and icing sugar till just combined. Add vanilla bean paste in, and stir to mix.

Add flour into the butter mixture, and using a cutting motion, cut it into the creamed mixture. You will end up with quite a crumbly dough.

Turn everything out onto your tabletop, and very gently knead into a ball. Place ball of dough in between 2 pieces of non stick parchment paper, and roll to a 1/4 inch thickness.

Place dough, still covered in parchment, into the freezer for 15 minutes to harden slightly.

Baking and Assembling: Preheat oven to 175 degrees Celsius.

Remove dough from freezer and cut out into desired shapes. Sprinkle with raw sugar and press the sugar into the top of the cookie very gently.

Place on a parchment lined baking tray and bake for 25-30 minutes, or till the edges of the cookies are light golden brown.

Remove from oven and let cool thoroughly on the baking tray.

Re roll scraps of dough to make more cookies.

Once cookies are cooled, pipe a layer of homemade nutella onto the base of one cookie and sandwich with another cookie.