For me, staying healthy over the holidays is all about eating the things I love but in moderation. This means I never have to compromise on the taste. These florentines are one of my new favourite things to make. I made them for the first time with a dairy free spread instead of butter, as, as much as I love butter it can play havoc with my skin, and they turned out brilliantly!
These are so simple to whip up, and everyone always loves them! Which you might not thank me for as I can assure you that you will want to gobble them all yourself.
The fact they are full of fruits, nuts and dark chocolate mean that these little beauties even contain some goodness which means you can eat as many as you like…right? Not sure that argument stands up, but there sure is nothing wrong with a little bit of what you fancy, not in my book anyway.
- 1 cup sliced almonds
- ½ cup – dried cranberries cherries, (or could substitute with raisins, stem ginger….take your pick!)
- ½ cup mixed nuts, I used roughly chopped pecans and hazelnuts
- 25g buckwheat flour
- 1 tablespoon of orange zest
- pinch of salt
- 85g coconut sugar
- 40g vegan butter (or normal if you are okay eating dairy)
- 2 tablespoons of maple syrup
- 2 tablespoons of coconut milk, I like the use the thick cream off the top
- ⅓ cup melted dark chocolate
- Preheat the oven to 180C
- Now pop the butter, sugar and flour into a saucepan and heat over a low heat until the butter has melted and the sugar has dissolved.
- Turn off the heat, and stir in the coconut milk.
- Add the almonds, orange zest, nuts, dried fruit and maple syrup. Stir well to combine.
- Now line a baking tray with greaseproof paper and place teaspoonfuls of the florentine mixture onto it. Space the teaspoonfuls out at 2.5cm/1in intervals so they don’t merge together when heated.
- Pop the florentines into the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on the tray, then transfer the florentines to a cooling rack.
- Don’t try to get the florentines off the tray until they are completely cooled, or they will just fall apart in your hands. But don’t worry, they get a whole load sturdier when we cover one side in chocolate.
- Melt the chocolate and then use a pastry brush to generously apply chocolate to one side of each florentine.
Leave to cool and then devour. So so good!