How To Make Chocolate Cranberry Florentines

Ingredients:
- 100ml coconut oil, melted 
- 45g almond butter 
- 120ml maple syrup 
- 100g dried apricots, chopped
- 100g pecans, chopped
- 100g dried cranberries 
- 200g flaked almonds
- 100g flaked coconut
- 1 egg, beaten
- 1-2 tablespoons flour of your choice (almond, coconut, buckwheat) 

- 100g white chocolate 
- 100g dark chocolate

You will need:
- 12-14 Muffin cups 

Method:
1. Heat oven to 180 degrees. 
2. Melt coconut oil and almond butter together in a saucepan. Remove from heat and leave to cool slightly. 
3. In a large bowl mix together dried apricots, pecans, dried cranberries, flaked almonds, and flaked coconut. Stir in the coconut oil mixture, followed by maple syrup and beaten egg. Stir to combine. The desired texture is sticky, not wet, so add flour if necessary. 
4. Add a tablespoon to each muffin case and use a thin round jar to press down on the mixture to compress. Bake in the oven for 15-30 minutes. Keep watch as they can brown very quickly. Leave to cool on a wire rack. 
5. Meanwhile, melt the white chocolate and dark chocolate in separate bowls over a saucepan of simmering water, making sure the base of the bowls do not touch the water.
6. Spread each Florentine with a dollop of chocolate and place in the fridge to set – at least an hour. Bundle in brown paper tied with ribbon and give as gifts to your loved ones. 

Whisked Away is a series by food writer and enthusiast Georgia Bateman. Unable to travel like she used to, Georgia is dreaming of places and food from around the world. Her recipes are inspired by these destinations but not intended to be true representations of local dishes.