A perfect balance of fruit, nut and chocolate, these Florentines will wow your family and friends - and you don't need to tell them how easy they are to put together!
This recipe is available in the Changing Habits 2020 Recipe Book
Preheat oven to 170 degrees and line a baking tray with baking paper.
Mix all of the Florentine ingredients together in a bowl, separate into 9 individual balls rolling them with your hands and then flatten on the baking paper to form a circular shape.
Place in the oven for 20 minutes or until golden and remove from oven to cool.
Place the cacao melts, coconut oil and honey on a very low heat in a pan and stir continuously until completely melted.
Once the Florentines have completely cooled, turn them over so that the flat side is facing upward and spoon the melted chocolate onto the base. Refrigerate until the chocolate sets.
Remove the Florentines from the fridge and turn them over to drizzle the remaining chocolate over the tops.
Store in the refrigerator.
[cooked-sharing]
Ingredients
Directions
Preheat oven to 170 degrees and line a baking tray with baking paper.
Mix all of the Florentine ingredients together in a bowl, separate into 9 individual balls rolling them with your hands and then flatten on the baking paper to form a circular shape.
Place in the oven for 20 minutes or until golden and remove from oven to cool.
Place the cacao melts, coconut oil and honey on a very low heat in a pan and stir continuously until completely melted.
Once the Florentines have completely cooled, turn them over so that the flat side is facing upward and spoon the melted chocolate onto the base. Refrigerate until the chocolate sets.
Remove the Florentines from the fridge and turn them over to drizzle the remaining chocolate over the tops.
Store in the refrigerator.
What can I use instead of coconut oil. Doesn’t agree. Would butter be okay
Hi Gail, I’m guessing that using butter instead of coconut oil in this recipe would work perfectly as long as you’re okay with dairy. I’d recommend that you use unsalted butter in the chocolate base/drizzle 🙂 …I’ve done a lot of cooking/baking with chocolate!
I’m intending to try these beauties with organic grass fed butter (I’m lucky to be able to get it easily here in UK) and make another batch with coconut oil for some dairy free friends too!
I have made this recipe twice as I Love florentines,but the ingredients are too runny to roll in a ball so I put into tablespoons on baking paper.They all run into each other and I end up with one melted piece.I measure exact ingredients what am I doing wrong please help.Ev
Hi Evelyne. Tessa said to try 1/4 cup of coconut oil and 1/4 cup honey (instead of the 1/3 cup of each as previously stated). I have updated the recipe with these quantities too in case anyone else was having issues with a runny dough. I hope this helps 🙂
Hello! can I check if the florentines will harden and crisp up after baking?
Hi Caroline! When you take them out of the oven they are really soft and may crumble if you move them, but after they cool they will become harder. Hope you enjoy 🙂 Kerry