This vegan recipe really makes the most of the flavours and aromas of the La Reunion Estate Cacao. The sweetness of the fruits mellows the bitter notes of the cocoa mass, whilst the sharpness of the cherries enhances the piquancy and smoky flavours to bring another dimension to the mouthfeel and overall taste sensation.
Raw Cacao Florentines
The fruits used in this recipe can be substituted for any dried fruits you have to hand. Related
- Category: Sweet Treats, Vegan
Ingredients
Filling
- 50 grams Dried sour cherries
- 50 grams Dried Blueberries
- 50 grams unsulphured apricots
- 100 grams Raisins
- 50 grams Tigernuts
- 50 grams Amaranth
- 50 grams Buckwheat Groats
- 50 grams Coconut Oil
- 50 grams Dairy Free Vegan Spread
- 50 grams Coconut Sugar
- 1 teaspoon Vanilla extract (not essence)
- 50 grams Sprouted buckwheat flour
Topping
- 100 grams Raw Cacao Mass
- 50 grams Cocoa Butter
- 20 grams Maple Syrup
Instructions
- Preheat oven 180C
- Whizz the tigernuts in a high speed blender until roughly chopped. Set Aside.
- Put the rest of the fruits in the blender and pulse to chop to small chunks.
- Mix with the tigernuts, amaranth and groats.
- Meanwhile put the coconut oil, spread, vanilla and sugar in a pan on a medium heat to melt.
- Once melted, add the flour and stir to combine.
- Once combined mix in the fruit mix and form into patties.
- Place on a non-stick baking mat and bake for 5 minutes.
- Remove, cool and refrigerate until set.
- Place all the topping ingredients in a double boiler and heat gently to melt.
- Stir every now and then to amalgamate (do not over stir as the mixture could split).
- Once combined, leave to cool for 5 minutes.
- Drizzle a spoonful of topping over each Florentine and refrigerate overnight to set fully.
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