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.
- Servings:
- 12
- Preperation Time:
- 30 minutes + 2 hours setting time
- Cooking Time:
- 15 minutes
Ingredients
- 180g flaked almonds
- 3 tbsp white spelt flour or white plain flour of choice
- 2 tbsp pumpkin seeds
- 2 tbsp coconut flakes
- 2 tbsp raisins or cranberries
- 1 tbsp orange zest
- 80g coconut oil melted (butter if not vegan or vegan friendly butter alternative)
- 100g coconut sugar or soft brown sugar
- 100g dark chocolate melted OR
- 80g raw cacao paste
- 25g maple syrup
- ½ tsp vanilla extract
- Sea salt to serve
For the Florentines
For the Chocolate (or use your preferred melted dark chocolate)
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.