Dark Chocolate & Almond Florentines

Almonds and dark chocolate are a match made in heaven. I am renowned at home for having a sweet tooth and Iā€™m never too far away from the fridge picking at my latest creations. These crunchy Florentines are easy to make, there’s not even any real baking involved!

The honey and coconut mix turns into a deep caramel when boiled and creates the perfect coating for the toasted almonds for a serious crunch sensation. I have given some options below and depending on your dietary requirements you can pick which suits your preferences. I hope you enjoy these but be warned, have some friends over to share or you might just end up eating the whole tray yourself!

All ingredients were picked up in my local Marks & Spencer’s food hall.

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Serves 10 large biscuits

Cooks in 40 Minutes


  • 200g flaked almonds
  • 8 tbsp. honey or maple
  • 6 tbsp. coconut oil or Irish butter
  • 80g. 78% dark chocolate single origin
  • 1 tsp. vanilla essence
  • Pinch sea salt


  1. Preheat the oven to 200Ā°C
  2. Start by roasting the flaked almonds in the oven for 10-12 minutes and tossing after 5 minutes, until lightly golden and evenly coloured. Tip these into a mixing bowl once finished.
  3. In a small saucepan over a high heat add the oil and honey, whisk together and let them boil for 3-4 minutes until it turns to a thick liquid almost caramel like. Remove and stir in the vanilla and salt.
  4. Pour this over the flaked almonds and combine so that all the almonds are covered in the liquid.
  5. Let cool for a few minutes. While cooling prepare a flat tray with some parchment paper.
  6. Taking small sections of the flaked almond mixture using a spoon and place on the tray and flatten out into a cookie shape.
  7. Place in the freezer for 15-20 minutes until hard.
  8. Melt the dark chocolate and carefully using a fork or your fingers dip the florentines and place back onto they tray (alternatively just drizzle over the dark chocolate).
  9. Place back in the freezer for 10 minutes to set.
  10. Keep stored in a cool area for up to a week.