Macros per serve
- 150g Sliced Almonds
- 80g Maple Syrup
- 60g Melted Coconut Oil
- Optional: Melted Dark Chocolate for dipping.
- Start by roasting the almonds in the oven. You don't have to, but roasting the almonds takes these florentines to the next level.
- Preheat oven to 180C / 355F, line a baking tray with baking paper and roast the almonds for around 8 minutes.
- Once done, pop the almonds to a bowl and set aside (leave the baking tray with baking paper aside too, we will need it again).
- Next, put the maple syrup and coconut oil together in a small pot and gently bring to boil.
- Take off the heat and pour the mixture straight onto the almonds.
- Let cool down for a minute or so and then take a heaped tablespoon of the mixture and flatten onto the baking tray
- It should make 10 florentines.
- Pop the tray into the freezer for around 15 minutes.
- Melt the raw chocolate and then dip the bottom of the florentines into the chocolate and put it chocolate side up on a baking tray.
- Pop back in the freezer for 20 minutes to set.
- Once you take the florentines out of the freezer place them into an airtight container and enjoy!
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