Chocolate-Dunked Florentines

I love nothing more than dark chocolate, nuts, and dried fruit (ideally, with a higher fruit & 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 here, but you could use dark chocolate if you want to make your life even easier.

Servings: 12
Prep Time - 30 minutes + 2 hours setting time
Cooking Time - 15 minutes

Ingredients

For the Florentines

180g Just Natural Organic flaked almonds
2 tbsp Just Natural Organic pumpkin seeds
2 tbsp Just Natural Organic cranberries
1 tbsp orange zest
40g Organic Kitchen extra virgin coconut oil, melted (or butter if not vegan, or vegan-friendly butter alternative if desired)
80g Just Natural Organic coconut sugar
2 tbsp maple syrup
2 tbsp coconut cream (from the top of 1 x 400g tin of Organic Kitchen coconut milk that has been chilled)

For the Chocolate (or use your preferred melted dark chocolate)

80g Just Natural Organic raw cacao paste (100g dark chocolate, melted)
25g maple syrup
½ tsp vanilla extract
Sea salt to serve

How to Make it

  1. Preheat oven to 160°C (300°F).
  2. Mix together the almonds, pumpkin seeds, cranberries, and orange zest in a large bowl.
  3. Place the coconut oil (or butter), along with coconut sugar, maple syrup, and coconut cream into a pot over a medium heat. Bring to the boil and simmer for 5 minutes.
  4. Pour over the almond mixture and mix well to combine.
  5. Divide mixture out amongst 12 lightly greased silicone muffin liners.
  6. Place liners or muffin tray onto a baking pan and bake in the preheated oven for 15 minutes.
  7. Allow the baked florentines to cool at room temperature for 10 minutes before placing them into the fridge to cool fully for at least two hours or overnight.
  8. Melt the cacao paste (or dark chocolate) and mix with the maple syrup and vanilla.
  9. One at a time, dunk the flat bottom base of the florentines into the chocolate mixture and place dry side down onto a baking paper lined tray to set.
  10. Store in the fridge for up to two weeks. Best served at room temperature to allow the sugar-laced almond mixture to soften a little bit.