Vegan Gluten-Free Madeleines

1. Whisk together the white rice flour, almond flour, white sugar, baking powder, and salt in a large mixing bowl. 2. Add the almond milk, melted vegan butter (make sure it's not hot), vanilla extract, and lime zest. Whisk until fully combined and smooth. Cover with plastic film and refrigerate overnight. 3. Preheat oven to 425°F (220°C) with the fan off. Lightly grease your madeleine pan with vegan butter and pipe the cold batter into each cavity, to the 3/4. Transfer the filled madeleine pan to the freezer for 8-10 minutes, or to the refrigerator for 30 minutes. 4. Once chilled, transfer the madeleine pan to the oven and bake at 425°F (220°C) for 2 minutes, then turn down the heat to 350°F (180°C) and bake for another 6-8 minutes, or until your madeleines have a hump and are golden brown on the bottom. Note: baking time depends on the size of the cavities of your pan. 5. Let the madeleines cool for a couple of minutes before transferring to a cooling rack. 6. To make the chocolate shell, make sure your madeleines are cooled completely. Melt the dark chocolate over a double boiler. Once melted, pour about one teaspoon of melted dark chocolate into one cavity of your madeleine pan and use a spoon to spread it. Top with your madeleine and slightly press it down. Repeat with the remaining chocolate and madeleines and place the pan in the refrigerator (or freezer) until the chocolate has hardened. Once the chocolate is hard, you should be able to remove the chocolate coated madeleines easily. If not, place in the freezer for 5 minutes. 7. Madeleines will keep for up to 4 days in an airtight container at room temperature.