Satisfy your chocolate cravings with these dairy free mini florentines which also pack a nutritional punch.
Goji berries are high in vitamins C and A and the minerals calcium and iron.
Maca is high in vitamins and minerals, including vitamin B12 and also contains calcium, phosphorous, zinc, magnesium, iron, as well as vitamins B1, B2, B12, C and E. So much goodness! It can also give a natural energy boost, similar to caffeine but without the detrimental aspects of caffeine.
Raw cacao is choc full of antioxidants which protect your cells from free-radicals. It’s also a fabulous source of minerals such as magnesium, calcium and zinc.
So, as you can see, eating these raw chocolate florentines will give you a lovely nutrient boost that your body will thank you for. What’s not to love?
- 50g raw cacao butter
- 30g raw cacao powder
- 1 teaspoon maca powder
- 1-2 teaspoons organic maple syrup
- 20-30 goji berries
- 2 dates
- 4 – 5 walnuts (leave these out if nuts are problematic)
- 1 tablespoon pumpkin seeds
- Small saucepan
- Flexible spatula
- Baking sheet lined with baking paper *
- Tea strainer (optional)
*This will need to fit inside your fridge so if necessary, use two smaller trays.
Start by assembling all of the toppings.
Chop the goji berries, dates and walnuts into tiny pieces, the smaller the better
Place a small amount each of dates, goji berries, walnuts and pumpkin seeds onto the baking paper lined tray in small circles of approx. 4 cm. You can either try to get them all evenly spread out or opt for a different one in each quarter.
Once the toppings are arranged on the tray it’s time to make the raw chocolate.
Combine the raw cacao powder and maca powder in a small bowl and stir until well mixed then set this to one side while you melt the cacao butter.
Place the raw cacao butter into the saucepan and warm gently. I do this on my hob as I have a very low setting but if this isn’t possible use a small bowl over a pan of just off the boil water. If the cacao butter is in large chunks try grating it before melting as this will speed up the process. Use the flexible spatula to stir the cacao butter as it melts.
Once completely melted add the cacao/maca powder mix and stir well. Sieving this into the cacao butter will avoid lumps and you can use the tea strainer to do this if you have one.
When the mixture is nice and smooth start to add the maple syrup. If you love bitter dark chocolate use around 1 teaspoon but if you prefer more sweetness add a little extra. Remember that maple syrup is a form of sugar so less is better.
Next drop teaspoons of the molten chocolate onto the circles of toppings you prepared earlier. Use the spatula to get every last drop of chocolate out of the pan and to top up any slightly smaller florentines.
Once all of the chocolate has been used place the tray(s) in the fridge for 20 – 30 minutes or until set.