These Florentines have a delicious chewy snap, toffee-like flavour and crunchy texture, these sugar free florentines can be made in three ways using mixed nuts. Select from delicate gingerbread spices with white chocolate, decadent triple chocolate, and juicy cranberry & cinnamon with dark chocolate.

 

What ingredients do I need to make these Florentines Three Ways?

 

Vegan white chocolate: the hero ingredient for this white chocolate bark, we’ll be melting this with a simple tempering technique that doesn’t require a sugar or candy thermometer. Ensure it’s plant based white chocolate, and if you’d like refined sugar free opt for a white chocolate that suits, for example Pure Heavenly.

Maple syrup: this is the refined sugar free sweetener that’s used to make these and helps the recipe caramelise beautifully.

Odourless coconut oil: I recommend using odourless unless you’re happy for the coconutty flavour of the oil to come through into these florentines.

Keto hana cocoa granola or mixed nuts of your choice: these are roughly chopped before being added. The Keto Hana granola contains almonds, hazelnuts, coconut flakes, pumpkin seeds, sunflower seeds so you can choose a mixture of similar or use cashews, macadamias etc.

Almond flour: this can be purchased on Amazon or your supermarket or health food store and is created using blanched almonds turned into a fine flour.

Milled flaxseed: this is flaxseed that’s been blended in a food processor or high speed blender to the texture of a coarse flour. It’s high in protein and omegas and acts as a binder instead of egg.

Chia seeds: these are whole chia seeds that are packed with antioxidants and other health benefits and also bind the recipe together

Now for each flavour different additions are used. The quantities also vary slightly per recipe so be sure to follow the recipe closely.

Triple Chocolate

Chocolate chips, cocoa powder and dark chocolate melted once they’re cooked to decorate

   

Gingerbread and white chocolate

White chocolate chips, a spice mixture of gingerbread and garam masala, and white chocolate melted to decorate once they’re cooked

Cranberry and Cinnamon

Dried cranberries, ground cinnamon and milk or dark chocolate to decorate once they’re cooked

A complete list of ingredients, quantities and instructions are in the grey recipe card at the bottom of the page

 

Are these free from gluten, dairy, soy and egg and are they refined sugar free and vegan?

Yes – these are naturally free from all of these and are vegan and refined sugar free however they’re not nut or seed free.

Is this super quick and easy to make?

Yes! The prep phase is ready within 15 minutes and they don’t take long to bake either! Just ensure that you allow enough time to let them cool afterwards.

How to make these Florentines Three Ways?

 

Mix together the base

All in one non-stick saucepan you allow the maple syrup and coconut oil to bring briefly to the boil. Then add the other base ingredients and mix together, then add a powder (cacao, cinnamon or spice mix). In the instance of the cranberry and cinnamon, you add the cranberries at this stage. But for the ones with chocolate chips these are pressed in on the baking tray.

Scoop onto a baking tray

Now simply scoop 7 heaps of equal sized batter onto a baking tray lined with parchment paper and use a silicone spatula to press down flat and then refine the edges. They won’t spread much so you want them to be relatively thin. Add chocolate chips to the appropriate recipe now.

Bake and cool

Pop them in the oven to bake, remove them and let them cool fully before decorating.

Decorate

Melt chocolate of your choice and dollop a teaspoonful onto the back or flat size of each Florentine. Now use a fork to make a wave pattern, let them set and then enjoy!

 

How to store these Florentines?

Store in an airtight container at room temperature for 3-5 days.

Looking for more healthy festive recipes you can give as a gift?

How about these healthy Cranberry and White Chocolate Biscotti or Blackberry Apple Crumble Cups or Tartlets.