Chewy, crispy homemade florentines ✨ You need: - 50g coconut oil - 125ml maple syrup - 50g plain white flour - 100g dried or glacier cherries, roughly chopped - 75g toasted flaked almonds - 75g nuts (pistachios/pecans/walnuts), finely chopped - 150g 70% cocoa dark chocolate, melted - pinch of sea salt method 1. Preheat oven to 180°C / 160°C fan / 350°F. Put the coconut oil and maple syrup into a saucepan over medium heat and stir until simmering. Leave to simmer for 2 minutes until it turns amber in colour. Whisk in the flour, then stir in the cherries, almonds, chopped nuts and a pinch of salt. Leave the mixture to cool. 2. Line 2 large baking trays with baking parchment. Once cool, take a teaspoon of the mixture and, using your hands, roll into a ball, flatten and place onto the prepared baking tray. Repeat, arranging the florentines 4–5cm apart as they spread during cooking. 3. Bake for 12–14 minutes until golden. Remove from the oven and leave to cool completely on the baking tray. 4. Once cool, spoon a thin even layer of dark chocolate onto the flat side of the florentines — it’s easiest to do this with a butter knife or small palette knife. Once the chocolate has almost set, wiggle a cocktail stick through the chocolate to create a pattern (which is traditional on florentines). 5. Leave the chocolate to set for 2 hours and store in an airtight container.