This recipe was inspired by the Cashew Butternut Biscuits that I wrote about here. The thing I loved about those biscuits was their lovely rich nutty flavour, but found the texture too dense. So hence the Cashew Butter and Coconut Florentines were created. These biscuits are quick to make as the batter is much lighter and pipes through an icing bag with ease. They are probably a bit soft to be a florentine but the choc bottom reminded me of them.
Cashew Butter and Coconut Florentines
- Preheat oven to 190 ° C or 375 ° F
- Grease and line a baking tray with baking paper.
- Beat together butter, rice syrup, eggs and vanilla.
- Warm cashew butter (about 1 minute in microwave)
- Mix warm cashew butter into the egg mixture.
- Mix in coconut flour.
- Place dough into piping bag and pipe fingers onto baking tray, alternatively place spoonfuls of dough onto tray.
- Cook for 10-15 minutes. Watch these biscuits as they can burn on the bottom quite quickly.
- Let cool on rack.
- Chocolate ganache
- Add the coconut milk or cream gradually and switch off heat.
- Once biscuits have cooled, dip them into the ganache and place them on a rack.
- To set the chocolate quicker place them in the fridge for 10 minutes.
If you wanted to make these less sweet than you could use the raw cacao chocolate as the dipping ganache rather than the dark chocolate.
Raw Cacao/Cocoa chocolate:
1/2 cup coconut oil melted
1/2 cup raw cacao or cocoa
1 tablespoon rice syrup
2 tablespoons coconut cream
Mix coconut oil and cacao powder in a bowl and then add syrup and coconut cream.
Stir thoroughly until combined. If ingredients won’t mix through, try heating them gently in order to emulsify.
Let cool slightly before dipping biscuits into it. Refrigerate to set the chocolate before serving.
Will you try these florentines? Do you cook with Cashew butter? Let me know if you enjoy them.