A refined-sugar-free treat for any time of the day. I think the thinness of a florentine is the secret to its success, so use flaked or slivered almonds. Pepitas and oats add extra nutrition.

Makes about 25

1/2 c rolled oats

1/3 c almonds

1/3 c finely chopped walnuts

1/3 c pepitas (pumpkin seeds)

1/3 c finely chopped apple-sweetened cranberries (I didn't have any so used sulphur-free apricots. Other tangy dried fruit would work well too, such as cherries or blueberries)

1 tsp mixed spice (or a mix of cinnamon, nutmeg, cloves)

1 tbsp flour of choice (I used spelt)

2 tbsp coconut oil

1/2 c brown rice syrup

180g dark chocolate or make your own with 1/2 c cacao butter, 1/2 c cacao powder, 2-3 tbsp maple syrup, 1/2 tsp vanilla extract, pinch salt

Preheat oven to 180C. Line 2 baking trays with baking paper.

Mix all the dry ingredients in a large bowl. In a small bowl melt the coconut oil and rice syrup (in a microwave or double boiler). Pour into the dry ingredients and mix to combine.

Place large tablespoons of mixture onto your baking trays spaced apart. Using damp fingers, flatten slightly and shape into rounds.

Bake for 10-12 minutes until golden, rotating trays halfway through baking.

While still warm, use a metal spoon to neaten the edges of the florentines. Allow to cool on the trays.

Melt your chocolate over a double boiler or make your own by melting the cacao butter over a double boiler, then take off heat and mix in the other ingredients. Spread the underside of each florentine with chocolate and allow to set. You can make patterns with the tines of a fork before it sets if you wish.