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Chocolate Dunked Florentines
50 minsI 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.
Fancy something different?
Surprise me
Ingredients
- 180g Just Natural flaked almonds
- 3 tbsp white spelt flour or white plain flour of choice
- 2 tbsp Just Natural pumpkin seeds
- 2 tbsp coconut flakes
- 2 tbsp raisins or cranberries
- 1 tbsp orange zest
- 80g Organic Kitchen 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 Just Natural raw cacao paste
- 25g Biona maple syrup
- ½ tsp Taylor & Colledge vanilla extract
- Sea salt to serve
- 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.
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