Ingredients
- 1/2 cup Australian macadamias finely chopped
- 1/4 cup Australian macadamias halved
- 1/2 cup flaked almonds
- 1/3 cup dried cherries* chopped
- 3 tbsp gluten free flour
- 2 tbsp coconut sugar
- 2 tbsp coconut oil melted
- 2 tbsp premium coconut milk
- 2 tbsp honey**
- 75 g dark chocolate
Instructions
- Pre-heat oven to 175ºC.
- In a mixing bowl combine dry ingredients, macadamias, almonds, dried cherries, flour and coconut sugar.
- In a separate bowl combine wet ingredients coconut oil, coconut milk and honey.
- Mix dry ingredients into wet and combine well.
- Spoon shaped tablespoon of mixture onto a lined baking tray. Carefully use your spoon or shape and smooth out.
- Bake in oven for 15 minutes or until golden. Watch carefully so they don't burn.
- Allow to completely cool.
- Whilst they are cooling, prepare chocolate. Melt in a double boiler.
- Drizzle florentines with generous amount of chocolate.
- Biscuits will firm and crisp up in the refrigerator. In warm temperatures store in refrigerator to prevent chocolate melting.
Notes
*In place of dried cherries you can use any dried fruit of choice.
**In place of honey you can use rice malt syrup for a vegan option.