low FODMAP florentines recipeIf ever there was a time for homemade chocolate it’s Christmas. And if ever there was a time to have no-time it’s Christmas. So I’ve got just the recipe for you to whip up last minute for a super-easy, delicious, dairy-free, lower FODMAP chocolate treat.

Healthy florentines with a sticky, nutty topping, jewelled with chopped goji berries, sunflower seeds, orange zest and coconut shreds.

Incredibly easy to make and jam-packed with antioxidants, magnesium and delicious nutrients that can help keep you energised, healthy and happy – these lower FODMAP florentines are the perfect last minute treats or Christmas desserts to impress your guests.

low FODMAP florentines recipeIt’s so easy to make raw chocolate at home and this recipe is whistled up with just a few essential ingredients – virgin coconut oil, cacao powder (cocoa will also work), and pure maple syrup. Feel free to use whichever liquid sweetener you prefer, but maple syrup is a great low FODMAP option.

Cacao powder is best to use as it’s not processed and refined which means that it keeps all it goodness but cocoa powder will be just as delicious. The choice of nuts and other toppings is completely up to you – if you don’t have hazelnuts in your cupboard simply swap them for something else. Not a fan of goji berries? Try a handful of dried cranberries instead.

Tailor the recipe to suit you and your guests. Simply melt the base together, refrigerate, add the toppings and freeze. Last minute, healthy, chocolatey, lower FODMAP florentines that you won’t feel bad about eating.

Happy Christmas everybody!



Serves: 10
Last minute chocolate lower FODMAP florentines. Gluten free, dairy free and vegan and perfect to whip up for a last minute gift or treat.
  • 120ml coconut oil
  • 120ml maple syrup
  • 60g raw cacao powder
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp sea salt
  • 25g hazelnuts
  • 25g almonds
  • 25g goji berries, chopped
  • 35g sunflower seeds
  • Zest of 1/2 an orange
  • 20g dried coconut
  1. Line a cupcake tray with 10 cupcake cases and put to one side.
  2. Keep 2 tbsp maple syrup for the topping before adding the rest into a sauce pan along with the coconut oil and vanilla extract.
  3. Heat very gently until the three have melted together (make sure they don’t come to a boil!)
  4. Add the cacao powder and salt and combine.
  5. Take off the heat and divide the mixture across the muffin cases, then place the tray in the fridge while you prepare the topping.
  6. Add the hazelnuts and almonds to a food processor and blitz until small pieces (you can place in a plastic bag and crush with a rolling pin if you prefer!)
  7. Transfer the nuts to a bowl and add the sunflower seeds, chopped goji berries, rind of half an orange and remaining maple syrup.
  8. Mix together to form a crushed sticky mixture.
  9. Remove the tray from the fridge and add a spoonful of the topping onto each chocolate disc in the muffin cases.
  10. Sprinkle with dried coconut and place in the freezer to allow to set fully.
  11. Remove a few minutes before eating!

I love to see your healthy recreations of my recipes! Keep tagging me on Instagram and Twitter with #shecanteatwhat so I can see the amazing things you create!