Preheat oven to 350 F and line a baking sheet with parchment paper.

In a large bowl, whisk tahini, eggs, coconut sugar, and maple syrup until well combined. Add in coconut milk and stir well.

In a separate bowl, whisk together sifted coconut flour, almond meal, cocoa powder, and baking soda.

Add dry ingredients into wet and stir to combine. The batter should be slightly thick.

Wait 5 minutes for the coconut flour to absorb, and then scoop the batter onto the center of the baking sheet in a large circle.

Using a rubber spatula or sharp knife, “wiggle” the bater apart into either 6 or 8 scone triangles. Wet your fingers under a bit of cold water and mold the edges, if needed. (Alternatively, you can scoop the batter onto the sheet in 8 evenly spaced circles.)

Bake at 350 F for 25-30 minutes. The edges will be crisp, but the inside of the scone should still be soft. Wait 10 minutes and then transfer scones to cool on a wire rack.

To make chocolate drizzle, melt the chocolate in the microwave in 10-15 second batches, stirring in-between until melted. Drizzle over the top of the scones, and drizzle some extra tahini if desired. Go crazy.