Makes: 12

Ingredients

80g GF oats
70g flaked almonds
50g pistachios, chopped
40g dried cranberries, chopped
Zest 1 orange
¼ tsp (1g) cinnamon
30g coconut oil
40g maple syrup
120g dark chocolate

Method

Heat the oven to 160°C fan. Put the oats in a small blender or food processor and whizz to a fine, flour-like crumb. Tip into a bowl and stir in the nuts, cranberries, orange zest and cinnamon. Melt coconut oil and maple syrup together in a small pan over a medium-low heat. Once combined, stir into the nut mixture.

Spoon tablespoons of the mixture onto a lined baking tray and press together slightly – don’t worry if they’re sticking together completely they just need to be sat in discs. You should make about 12. Bake for 10-12 minutes until the edges turn golden. Leave to cool on the tray.

Once cool, melt the chocolate either in 30 second bursts in a microwave or in a heatproof bowl over a pan of barely simmering water. Dip the back of a florentine into the chocolate to coat (they’re delicate so be gentle). Allow the excess to drip back into the bowl of chocolate. Put it back on the lined baking tray chocolate-side-up. Repeat with the rest then use the teeth of a fork to make a wave pattern in the chocolate. Leave at room temperature to set completely.

Once set, transfer the florentines to an airtight container and store in a cool place. They will keep for up to 2 weeks. If it is very hot you can keep them in the fridge, ideally removing them at least 30 minutes before eating.