Nauuuughty but Also Refined Sugar Free
Ingredients
- 100g pistachio slithers
- 120g almond slithers (not toasted)
- 30g dried cranberries
- 30g glace cherries
- 30g italian mixed peel
- 1/4 tsp baking soda
- 1 tsp flax meal
- 40g almond butter
- 1 tbsp vegan butter
- 120g maple syrup
- 40g coconut cream
- pinch of salt
- 150g dark chocolate
Preparation
Pre- heat the oven to 180c
In a saucepan, melt maple syrup, coconut cream and almond butter and let bubble for a couple of seconds before turning heat down to a a very gentle simmer for 2 minutes
Chop the glace cherries, cranberries and italian mixed peel into small pieces and mix with the nuts, baling soda and flax meal
Pour the maple caramel over it and mix well
Cut circles out of parchment paper to march the same size as the bottom of a cupcake baking tray
I fold a large piece of baking paper into a little square and cut one circle which then makes several
Line the tray and grease the sides with oil
Put a teaspoon of the mixture in the middle of each circle and then wet your hands and flatten the mixture to fill the circle
Having wet hands means the mixture wont stick to your fingers)
Bake these in the oven for 10-12 minutes until golden
Leave to cool completely before turning out (i put them in the fridge to speed this process up)
Peel off any baking paper that has stuck to the bottom and then repeat the process until all the mixture is finished
Once all your florentines are cool, melt the chocolate in a bain-marie and dip the flat side of the florentine to coat a thin layer of chocolate
Sprinkle all of the still wet chocolate with salt and put in the fridge to set