Nutty, rich and wholesome, our raw cacao florentines are simply delectable. Packed full of antioxidants and good fats. These flour-free florentines are a raw, vegan and no-bake treat, fuss-free and simple. What are you waiting for? The kitchen awaits!
Makes 6-8 Florentines
Ingredients
- A small handful of dried mango, chopped up
- A small handful of nuts, unsalted and unroasted, chopped up
- A small handful of dried fruit, chopped up
- A small handful of pumpkin seeds, unroasted and unsalted
- A sprinkling of dried edible flowers, optional
- A small handful of Elements for Life raw cacao nibs
- 150ml of coconut oil, melted
- 2-4 tablespoons of Sweet Freedom
- 2-3 tablespoons of coconut chips
- 1/2 teaspoon of vanilla extract
For the Raw Cacao Topping:
- 60g of Elements for Life raw cacao butter
- 30g of Elements for Life raw cacao powder, grated
- 20g of Elements for Life ceremonial cacao paste, grated
- 3 tablespoons of Sweet Freedom
- A pinch of finely ground Elements for Life Himalayan Pink Salt (or sea salt)
Method
- In a large bowl mix all the nuts, dried fruit, coconut chips and pumpkin seeds together and add in your sweet freedom, vanilla extract and coconut oil. Make sure everything is coated in the wet mixture, it should be sticky and wet at this stage. Add in half of your raw cacao nibs and mix again.
- Pour the raw Florentine mixture in lined muffin cases or into large silicone disk moulds and freeze for a minimum of 6 hours or 24 hours for best results.
- About 20 minutes before you're ready to take out the Florentine disks, make your raw cacao topping.
- Create a Bain Marie and as always make sure the bottom of the bowl does not touch the water and that no water goes inside the bowl. Add your raw cacao butter in the bowl and melt very slowly. Once melted, add the raw cacao powder and grated raw cacao paste and stir in thoroughly with a whisk. Now add in your sea salt and chosen sweetener, it will now start to thicken. the cooler it gets the thicker it becomes. Taste for sweetness and adjust to your taste. Allow to cool.
- Once you're ready, pop your Florentine disks onto a silicone matt or some greaseproof paper. It should be a relatively hard disk by this stage and easy to work with. If it's still too soft pop back in the freezer.
- At the stage you can get creative and either dip half of the disks in your chocolate mixture or drizzle some over or coat the bottom just like a traditional Florentine, the options are endless! Pop in the fridge to set and best enjoyed straight out of the fridge. If desired garnish with some edible flowers and the rest of your raw cacao nibs.
ENJOY!
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About The Author
Niki Behjousiar is a recipe creator and founder of nikibakes. Niki has been blogging for over 10 years and has a passion for gluten-free and dairy-free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.
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