Description
These vegan gluten-free florentines are crisp around the edges, chewy in the center, and packed with nuts, fruit, and warm citrus spice, finished with a layer of rich dark chocolate.
Ingredients
50 g rice syrup
30 g coconut oil
30 g oat flour
40 g pistachios, finely chopped
30 g flaked almonds, finely chopped
30 g dried cranberries, finely chopped
Zest of 1 orange
1 tsp cinnamon
Pinch of salt
70 g dark chocolate, melted
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F and line a baking tray with parchment paper.
- Heat the rice syrup and coconut oil in a small saucepan over medium heat until melted and just beginning to bubble.
- Remove from heat and stir in oat flour, pistachios, almonds, cranberries, orange zest, cinnamon, and salt until well combined.
- Scoop small portions onto the prepared tray, leaving space between each as they spread.
- Gently flatten each portion and bake for 10–12 minutes until edges are lightly golden.
- While still warm, neaten the edges with a spoon and allow to cool completely on the tray.
- Turn each florentine over and spread melted dark chocolate on the flat side.
- Use a fork to create a wave pattern in the chocolate, then chill until set.
Notes
Swap pistachios for more almonds if desired.
Try dried cherries or apricots instead of cranberries for variation.
Add extra orange zest or a splash of vanilla for deeper flavor.
Store in an airtight container at room temperature for 4–5 days or refrigerate up to 1 week.
Allow to sit at room temperature before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 florentine
- Calories: 126 kcal
- Sugar: 9 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
