Chocolate Florentines that would make the Cookie Monster proud!
Chewy, sweet, packed full of flaked almonds and coated in dark chocolate, these Paleo chocolate Florentines are also gluten-free and totally vegan.
What’s even more special about these lovely cookies is that made with just five ingredients and ready in less than half and hour, they’re super easy to make!
When looking for a Paleo version of classic Florentines, I found many appeared to be more like almond brittles than biscuits. Don’t get me wrong, brittles are nice, but Florentines they are not!
I always know of Florentines to be somewhat chewy, despite being full of flaked almonds, so I set about adapting the recipe for Florentines to be suitable for Paleo diet and found that what I came up with worked.
What I love about this recipe is its simplicity.
It’s so easy to make yet tastes so rich, you’d think it took ages and involved a lot of complicated ingredients.
With just five ingredients, it couldn’t be more easy to make.
Almond flour, flaked almonds, agave syrup, coconut oil and of course, copious amounts of dark chocolate.
(I added eggs to my last batch before baking to see if they made a difference and they really didn’t, so this recipe is not just Paleo but, with the eggs omitted, also vegan.)
If you love almonds… and cookies… and easy baking, then you just HAVE to give this delicious Paleo and vegan chocolate Florentine recipe a go.
- 2 cups almond flakes
- 1 cup almond flour
- 1 egg (optional)
- 1/2 cup agave syrup/honey
- 1/5 cup coconut oil, melted
- 50g dark chocolate
- Pre-heat the oven to 150c and line a baking tray with greaseproof paper.
- Mix the coconut oil and syrup together in a bowl.
- Roughly chop the flaked almonds and mix together with the almond flour.
- Combine the oil and syrup with the almond mix.
- Roll the dough into small balls, and flatten out on the lined tray.
- Bake for approximately 12 minutes.
- Remove from the oven and allow to cool.
- In the meantime, melt some chocolate by placing the dark chocolate in a bowl and placing the bowl over a pan filled 1/4 way with hot water. (Ensure that the bowl does not make contact with the water).
- Once melted, coat the Florentines with the chocolate either by individually dipping in the bowl or by getting a spoon and pouring the chocolate over the Florentines.
- Allow to cool before serving.
- Roll and squash the balls together firmly.
- Flatten the balls individually out on the tray and if necessary, re-shape so that they stay circular.