Ooooh who has fond memories of the Florentine? Crunchy, sweet, nutty and that chocolate biscuit bottom! Yes, please! We had forgotten quite how much we loved them until we took this version for a spin. No you can enjoy a gluten free, dairy free and refined sugar free, paleo version. They were quickly demolished! Would it be wrong to eat the whole batch in a day? Asking for a friend... Obviously. 

Things You Need

Preheat oven to 170C. Take 1 1/2 cups of the muesli and blend to a rough flour in a food processor. Add all ingredients, except melted chocolate, to a bowl and mix well to combine. 

Spoon on onto a baking paper lined tray and pop into the oven. Cook for 20 minutes or until golden on the edges. Remove from oven and DO NOT move the cookies until they have cooled slightly or they will fall apart. 

Allow to cool completely before dipping the bottoms into the melted dark chocolate then pop into the fridge for an hour to set.

Store in the fridge for up to 7 days or the freezer for up to 3 months.