Sweet, Snacks

Florentine Bark

This is sugar free, gluten free and gut loving! So simple and highly adaptable as always!

A note on basil seeds. They are highly nutritious, inexpensive and very low in lectins in comparison to Chia. They also act the same way, so you can use them to make chia pudding or as a gelling agent/egg replacement.

With regards to my choice of Chicory root syrup, this has 70% less sugar than honey, maple or agave, it keeps blood sugar low and it’s pure prebiotic fibre is good for your gut. It also has a lovely mild sweetness and zero after taste, it’s a win, win, win!

Feel free to add in or swap out, a combination or chopped dried mango and coconut would be delicious, or add in citrus zest to other spices, the list of flavour combinations oil really endless.





100g of flaked almonds

150g pumpkin seeds or any combo or hemp/sunflower/linseed/

70g sesame seeds

4tbs basil seeds or chia/black sesame/poppy

½ tsp sea salt

1 tsp vanilla extract (optional)

5tbs liquid sweetener my choice is Chicory root fibre syrup or Maple/honey/agave

200g 70% dark chocolate

Large pinch sea salt


  1. Pre heat oven to 180°C fan.
  2. Line baking tray with parchment
  3. Combine all the seeds, nuts, salt and vanilla, stir and fold in the sweetener of choice, until all the seeds and nuts are covered.
  4. Empty onto the baking sheet and spread out into an even layer about 5mm thick.
  5. Place in the pre heated oven for about 12-15mins or until lightly golden.
  6. It will be soft when it comes out but once cooled it will be hard.
  7. Whilst the bark is in the oven, melt the chocolate in a bowl over a pan of simmering water. Add a good pinch of sea salt to the chocolate.
  8. Once the bark is cooled completely, this won’t take long, spread with chocolate and allow to set in fridge or somewhere cool, before breaking up and storing.

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