Raw chocolate florentine recipe, dairy and gluten-free

This recipe is so versatile! You can use whatever spare nuts you have lying around and add superfood powders/berries to change flavour combinations.

• Small handful of hazelnuts (10/20g)
• Small handful of almonds (10/20g)
• Gluten free oats 10g
• Goji berries 20g
• Ginger powder ½ tsp
• Coconut oil melted 2 tbsp
• Coconut nectar/pure maple syrup 2 tbsp
• Flaked almond

Raw chocolate

• Coconut oil melted ¼ cup
• Cacao powder 4 tbsp
• Coconut nectar/ pure maple syrup 2 tbsp
• Vanilla extract 1 tsp

To make

Roughly chop the nuts then stir in the oats berries and ginger powder. Add the coconut oil and nectar and mix until evenly distributed, then set aside.

Get a muffin tin and line 5 holes with muffin cases. Add the cacao powder to cool melted coconut oil stir thoroughly then add the rest of the ingredients. Mix until all lumps have gone then pour the mixture into the muffin cases, so it completely covers the bottom. Place this into the fridge for 2/3 minutes, until the chocolate is starting to set but the middle is still slightly runny. Spoon a teaspoon of the nut mixture onto each chocolate base and gently press with the back of the spoon.  Sprinkle with flaked almonds and pop into the freezer for 15 minutes. Once set it can be stored in the fridge. 

Enjoy!