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Florentines

By Ocado
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 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

7 steps

  1. Step 1

    Heat the oven to 200°C/ 180°C/ gas 6.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Remove from the oven and leave to cool in the tin on a wire rack. Remove from the tin once fully cooled.

  6. Step 6

    Tip the chocolate chips into a microwave safe bowl. Heat in 30 sec bursts until just melted.

  7. 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.