Chocolate Dunked Florentines

I love nothing more than dark chocolate, nuts and dried fruit, ideally with more fruit and nut to chocolate ratio. Toasty, crunchy, ideally sweet, a little sticky...and of course dunked in rich bitter chocolate. I went with my own raw cacao mix but you could use dark chocolate if you want to make your life even easier.

Chocolate Dunked Florentines image
  • Servings:
  • 12
  • Preperation Time:
  • 30 minutes + 2 hours setting time
  • Cooking Time:
  • 15 minutes


How to Make it

  • Preheat your oven to 160C (300F).
  • Mix together almonds through to orange zest in a large bowl.
  • Place coconut oil or butter along with sugar in a pot over a low heat. Heat together until the sugar has dissolved. You can alternatively heat the oil or butter in the microwave and combine with the sugar until you have a thick paste.
  • Pour over the almond mixture and mix well to combine.
  • Divide mixture out amongst 12 lightly greased silicone muffin liners or create 12 mounds of the mixture on a baking paper lined tray.
  • Bake in the preheated oven for 15 minutes.
  • Allow the baked florentines to cool at room temperature for 15 minutes before placing them into the fridge to cool fully for at least two hours or overnight.
  • Melt chocolate or melt cacao paste and mix with maple syrup and vanilla.
  • One at a time dunk the flat bottom base of the florentines into the chocolate mixture and place onto the baking paper lined tray or a baking paper lined plate chocolate side down to set.
  • Store in the fridge for up to two weeks.