Chocolate-y, nutty, crunchy and sweet - these have it all. We like to think of these as granola-cookies with a little chocolate, which make them a suitable breakfast in our minds. Vegan, 5-ingredients and delicious. Come learn how to make these chocolate florentines now.
80g nuts or seeds (we used cashews and pumpkin seeds)
5 tbsp maple syrup
3 tbsp olive oil (or plant based butter)
200g dark chocolate, finely chopped
½ tsp salt
Preheat your oven to 175˚C and line two baking trays with parchment paper. In a bowl, combine oats, nuts, maple syrup and olive oil and stir to combine. Place a tbsp of the mixture onto the tray at a time, pressing slightly when placing. Repeat with the rest of the mixture, leaving around 3cm distance between each cluster. Bake for 9-10 minutes, until golden and crisp.
In the meantime, melt ¾ of the chocolate in a double boiler over simmering water, making sure the bowl never touches the water, and stirring often. When melted, remove the bowl from heat, and stir in the remaining chocolate. Continue stirring until fully melted.
Carefully move the parchment sheets with the oat/nuts clusters from the baking trays, set aside, and line with 2 clean parchment sheets. Drop a tablespoon of melted chocolate onto a sheet and flatten slightly into a circle with the back of a spoon. Repeat with all of the chocolate, working fairly quickly to ensure the chocolate doesn’t harden.
Now transfer each oat/nut cluster onto a seperate chocolate round. Some might not stick together completely whilst being transferred from sheet to chocolate, but that’s fine - scatter the remaining bits on and carry on.
Sprinkle with a little sea salt, and place in the fridge to chill for at least 20 minutes before digging in.