Florentines
By Ocado
Published on 13 February 2024
Homemade florentines are easier than you think, and even more delicious – try these from GP and content creator Dr. Divya Sharma. Plant-based and packed with nuts, seeds and a tasty dark chocolate base, they’ll become a snack-box staple. Ready in just 20 mins, they couldn’t be easier. Looking for more baking recipes? Look no further.Time and servings
15 minsTotal time
16Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 100ml maple syrup
- 2 tbsp coconut oil, plus extra to grease
- 50g roasted chopped hazelnuts
- 50g pistachios, chopped
- 75g flaked almonds, finely chopped
- 30g sunflower seeds, roughly chopped
- 30g raisins, roughly chopped
- 50g oat flour
- 100g dark chocolate chips
Method
Step 1
Heat the oven to 200°C/ 180°C/ gas 6.Step 2
Pour the maple syrup and coconut oil into a heatproof mixing bowl, set in the microwave and heat for 15 sec bursts until melted.Step 3
Remove from the microwave and tip in the hazelnuts, pistachios, almonds, sunflower seeds, raisins and oat flour. Stir until well mixed and everything is fully coated in syrup and oil.Step 4
Grease a 12-hole cupcake tin. Divide the mixture evenly between the holes, about 1 heaped tbsp each. Using the back of a spoon, press down the mixture down until smooth. Bake for 10-12 mins, until the edges begin to brown.Step 5
Remove from the oven and leave to cool in the tin on a wire rack. Remove from the tin once fully cooled.Step 6
Tip the chocolate chips into a microwave safe bowl. Heat in 30 sec bursts until just melted.Step 7
Spoon a little chocolate over each florentine and spread evenly, use the tines of a fork to make the classic wave pattern, if you like. Chill until set, then serve.