Imagine if florentines, fruit and nut mix, and sticky tofffee had a saucy affair, this florentine biscuit brittle would be their love child.
This recipe was a happy accident. I was aiming to Christmasify my old Florentine recipe to photograph for my second Foodography School assignment but my mixture spread like cRaZy in the oven and I ended up with more of a sticky toffee brittle situation that tastes soooo amazing I had to share.
When I say this tastes amazing, I mean the enitre batch went within 24 hours because every time my mum, dad, sister, or I entered the kitchen the florentine brittle would literally call to be eaten.
You wouldn’t believe it but this recipe ahppens to be:
- dairy free
- gluten free
So basically EVERYONE can enjoy it, plus you can swap the nuts, seeds, and fruit for your favourites e.g instead of walnut try pecans, or switch the currants for cranberries.
- 1/3 cup walnuts
- 3 tbsp pumpkin seeds
- 1/4 cup currants
For the caramel sauce
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 2 heaped tbsp almond butter
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
For the top
- A bar of dark chocolate (I used rawhalo)
- 1 tbsp coconut oil
- Roughly chop the nuts, and add them to a bowl along with the seeds and fruit. Mix.
- Pop a pan on a low heat, add all the caramel sauce ingredients. Stir until smooth & well combined. Takes approx 5 mins.
- Pour the sauce over the nut mix. Coat everything in the sauce, then transfer to a lined baking tray.
- Bake at 180°C for approx 10 mins.
- Whilst they cool, melt your chocolate over a bain marie. Once it’s almost melted, add a tbsp of coconut oil. Mix until smooth, then drizzle over your Florentine Brittle.
- Allow to set in the fridge.
- Break it up, and enjoy!
Chef Elle out x