Nourish - Raw Cacao ‘Florentines’
Instead of using the traditional biscuit mix of sugar, butter and flour, we’ve simply added kasha* to the chocolate base. We’ve used raw cacao butter and cacao powder but the recipe can be made with good quality dark chocolate if desired.
The dried fruit and nuts can be varied according to taste or availability. Dried cherries would be ideal if you can find them and the addition of chia, sesame or sunflower seeds will boost the nutritional value.
This recipe will make 24 small individual Florentines using silicone muffin moulds or one whole tray which can be broken into pieces.
- Melt the cacao butter (or chocolate if using) in a bowl which is placed over a pan of simmering water. The base of the bowl should not touch the water.
Stir the pieces of butter until they have melted and remove it from the heat.
- Using a whisk, stir in the cacao powder, syrup and vanilla extract. When it is smooth and thoroughly combined, pour the liquid into the moulds or a tray that has been lined with parchment paper.
- Distribute the rest of the ingredients; sprinkling evenly over the chocolate base before it begins to set. Chill in the fridge for an hour or so before serving.
They will keep for a few days in an airtight container.
Kasha (also known as roasted buckwheat) is a very good source of manganese and a good source of copper, magnesium, phosphorus and dietary fiber. Buckwheat is also a good source of high quality protein, containing eight essential amino acids.
You can also use raw buckwheat in this recipe, but first you soak it overnight and dry it in a dehydrator or low oven. Instructions are given in Raw Buckwheat breakfast recipe.
Raw cacao butter is made from the cacao bean. The bean is cold pressed at low temperatures in order to separate its oil, which is then made into cacao butter. It is sugar free, dairy free, gluten free and full of antioxidants.