makes 9
This recipe lends itself to lots of variations. You could use any nuts or seeds, just make sure you chop large ones if necessary so that they all cook in roughly the same amount of time. Dried fruit makes a good addition too. Try cranberries, raisins or crystallised ginger (rinsed to remove excess sugar)
- 2 tbsps mild tasting runny honey or agave syrup
- 1 tbsp coconut oil
- 60g (2½oz) coconut flakes, roughly chopped
- 60g (2½oz) slivered almonds
- 60g (2½oz) sunflower seeds
Chocolate layer
- 75g (3oz) 70-85% cacoa solids chocolate
- 1 tbsp coconut oil, tahini or nut butter
bun tin lined with 9 baking cases
- Preheat the oven to 180°c (160°c fan) gas mark 4.
- Melt the oil and honey in a pan and then add the coconut flakes, almonds and sunflower seeds and stir to combine.
- Divide the mixture between the bun cases then press down to firm.
- Bake the biscuits for about 10 minutes or until golden brown, then allow them to cool.
- Melt the chocolate and coconut oil in a bowl over a pan of hot water, removed from the heat. Remove the paper cases and dip the base of each biscuit in the chocolate and place on a piece of baking parchment on a tray, chocolate side down. Drizzle the top of the Florentines with any leftover chocolate and place in the fridge until set.
- Store the Florentines in an airtight container in the fridge or freeze until needed
Image from Healing Cuisine by Barbara Cousins
About the Author: Barbara Cousins
I have been happily married for 55 years and have two grown-up sons and five wonderful grandchildren. I live in a small market town in the East Midlands.
After leaving college, I began my career as a home economist in industry before going on to teach Home Economics in secondary schools in Manchester. In my mid-thirties, my passion for health and nutrition led me to retrain as a nutritional therapist, beginning a new chapter dedicated to helping people improve their wellbeing through food and natural health.
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