Florentines with cranberries, pistachios and raw chocolate

If you’re starting to think of some edible gifts to make for loved ones this Christmas, you’ve come to the right place.

I first made these for a very special someone’s 89th birthday. Despite being notoriously fussy, these got her seal of approval, along with the dog’s (who has very specific food preferences).

Making your own chocolate may seem pointless when you can buy really good chocolate from the shops but there is something really nice about making it from scratch. I sweetened mine with honey, which compliments the nuts perfectly. Saying this, shop bought chocolate would work well if you are trying to save time. I think dark chocolate suits this recipe best.

These are actually a very healthy biscuit, crammed full of nuts and fruit, with crispy buckwheat, raw chocolate and no white sugar… no one will know though! They are suitable for a gluten-free diet and I have given vegan alternatives if necessary.

These make a lovely little gift, stacked and wrapped in ribbon for Christmas, birthdays, or any other occasion you can think of.

For other edible gifts see:

Marzipan stuffed dates
Homemade Nutella
Raw chocolate eggs with salted tahini caramel



Florentines with cranberries, pistachios and raw chocolate




For the base:

30g of butter (vegan option: coconut oil)
30g of coconut sugar
3 heaped tbsp. of rice malt syrup
Pinch of salt
100g of flaked almonds
30g cranberries
30g pistachios (chopped up in to small pieces)
30g sprouted buckwheat
1 tbsp. buckwheat flour
Sprinkle of cinnamon

For the chocolate: 

100g of raw cacao butter
60g raw cacao powder
60g of honey (vegan option: agave/ maple syrup/ rice malt syrup)


Melt the butter, coconut sugar and rice syrup in a pan on a medium heat until everything has melted together and it starts to bubble. Add a good pinch of salt. Take it off the heat immediately, so that it doesn’t burn and leave to cool for about 3 minutes.

Add the almonds, pistachios, cranberries, sprouted buckwheat, salt and cinnamon and combine. Add one tablespoon of buckwheat flour to help to bind the mixture.

Take two baking trays and line them with rice paper or greaseproof paper. I used greaseproof paper and it was fine, although you have to be careful to pick it all off the bottom of the biscuits after cooking (this wasn’t too hard and most of it came off easily). If you have rice paper, maybe use this, as it is edible so you don’t need to worry as much.

Once the mixture has cooled down slightly, take a spoonful and flatten it on to the lined baking trays in small circles. The mixture should yield about 12-14 biscuits. Remember to leave a bit of space in between each of them, as they will spread in the oven.

Put them in the oven at 180oC for about 10 minutes or until golden.

Take them out and leave to cool. Once cool, take them off the paper, use a knife to help if necessary, and set-aside on a cooling rack while you make the chocolate.

To make the chocolate, make a Bain Marie, filling one large saucepan half full with boiling water and placing an empty, smaller saucepan in to it so that it floats.

Place the cacao butter in the smaller, empty saucepan. Melt it and leave it to cool.

Add the honey and the cacao powder and stir until it is all combined. Leave for about 15 minutes to cool down.

Take one Florentine with two fingers and dip the flat side in to the chocolate. Flip it over and lay it on the baking tray, chocolate side up. Do this with all of them and then pop them in to the freezer for about half an hour to set.

Once set, put them in an airtight container and keep in the fridge. Take out about ten minutes or so before eating.


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