Florentines

Florentines

By
From
Pana Chocolate, The Recipes
Makes
8
Prep
25 mins
Photographer
Armelle Habib, Chris Middleton

An indulgent snack, our play on the classic florentine is gooey, chewy, sweet, salty and delightful. It’s simple to make and perfect as an afternoon snack. For an extra treat, dip one side of the biscuit in your favourite melted Pana Chocolate bar.

Ingredients

Quantity Ingredient
3 x 45g bars of pana chocolate raw cacao

Almond caramel florentine

Quantity Ingredient
75g raw almonds
2 pinches himalayan pink salt
85g maple syrup
140g activated almond halves

Superseed florentine

Quantity Ingredient
60g tahini
335g maple syrup
4 tablespoons pepitas
4 tablespoons coconut chips
2 tablespoons activated buckwheat

Equipment

Quantity Ingredient
food processor
8 small metal cookie rings
dehydrator with mesh tray
bain-marie

Method

  1. To make the almond caramel florentines, blend the raw almonds and salt in a food processor, scraping the sides down regularly, until the nuts start to release their oils and an almond butter is formed.
  2. Add the maple syrup to the nut butter and blend until fully incorporated to form an almond caramel.
  3. Add 4 tablespoons of the almond caramel to a bowl with the activated almond halves, and massage the caramel into the nuts to coat.
  4. Place the metal cookie rings on a mesh dehydrator tray, then divide the almond halves among the rings and arrange them flat side-up in each ring. Slightly overlap the almond halves so the biscuit will hold its shape.
  5. Dehydrate at 40°C overnight (for at least 8 hours).
  6. To make the superseed florentines, combine the tahini and maple syrup until fully incorporated to make a tahini caramel.
  7. Combine all the remaining ingredients in a bowl, then add 4 tablespoons of the tahini caramel and massage it into the dry ingredients.
  8. Press the mixture into the eight metal cookie rings sitting on a dehydrator tray.
  9. Dehydrate overnight (for at least 8 hours).
  10. Assembly:

    Slowly melt the chocolate over a bain-marie. Once melted, dip the bottom side of each florentine into the chocolate. Place face down on a tray and allow to set. Once set, flip each florentine over and drizzle chocolate over the top. Allow to set.

Note

  • You can use the remaining caramel as a sweet treat on toast.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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