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1
Preheat oven to 180u00b0C / 350u00b0F
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2
Melt the butter, coconut palm sugar and syrup in a pan on a medium heat and stir constantly until it starts to bubble. Once bubbling take off the heat straight away as you don't want it to burn as then the caramel will be useless.
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3
Leave to cool for 3-5 minutes and then add in the flaked almonds, raw sprouted buckwheat, salt, cinnamon, nutmeg and mix together. Then add the buckwheat flour and mix again to help to to bind.
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4
When its cool enough, pinch a small ball and flatten onto the parchment paper until it's the size of a child's palm. Do this with the rest of the mixture. It will make 12 so use two baking trays.
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5
Put into the oven for 10-12 minutes or until golden. When you take out of the oven leave to cool for about 10 minutes and then carefully slide a pallet knife underneath them and transfer to a wire cooling rack to cool completely.
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6
To make the chocolate, melt the raw cacao in a Bain Marie and leave to cool for 10 minutes. Add the cacao powder and syrup and whisk so it's completely incorporated.
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7
Leave to cool for about 15 minutes so it thickens slightly then dip one side of the Florentine into the chocolate mixture and put it chocolate side up on a baking tray and into the freezer for 20 minutes to solidify. Repeated this with the rest of the Florentines and chocolate mixture.
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8
Once you take out of freezer put them into an air tight container and enjoy with a gorgeous cup of tea of a frosty afternoon or after dinner.
