Print Recipe


Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: French
Keyword: Florentines


  • 80 g coconut flower sugar
  • 120 g coconut milk
  • 10 g coconut oil melted
  • 50 g flaked almonds
  • 20 g roughly chopped pistachios
  • 65 g mixed candied peel we use a combination of orange, lemon and melon 5g chopped crystallised ginger


  • Preheat the oven to 160°C fan.
  • Gently mix together the flaked almonds, chopped pistachios, mixed candied peel and crystallised ginger.
  • Heat the coconut sugar, coconut milk and coconut oil to 116°C to make a caramel like mixture. As soon as it reaches 116°C take off the heat.
  • Quickly add the fruit and nut mix to the caramel and stir together gently to make sure the fruit and nuts are coated.
  • Grease a silicone muffin tray with coconut oil and place a teaspoon of mixture into each mould.
  • Bake at 160°C for 15 minutes. Once cold, removed from the moulds.


If you are using a metal tray, place it in the fridge or freezer for 30 –60 minutes. The florentins will be easier to remove once they are really cold.To decorate drizzle the florentins with melted chocolate (we used 67% cocoa solids, vegan and sweetened with coconut flower sugar) or place them upside down on a cooling rack and spread the base with the melted chocolate. Allow to dry before storing or eating!