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½ cup whole brown sugar 1/3 cup heavy cream 1/3 cup honey 2 tbsp unsalted butter 1½ cup raw almonds, chopped ½ cup crystallized ginger, chopped ½ cup golden Incan berries, soaked ¾ cup dark chocolate domes 1 tsp coconut oil
Preheat oven to 350F.
Mix sugar, cream, honey and butter together in a pot, and cool on low heat until the butter melts. Bring heat to medium and wait for mixture to bubble. Let boil for four to six minutes, then remove from heat. Add almonds, ginger and Incan berries, and combine.
Place caramel-nut mixture into muffin trays, about one tablespoon per hole (no need to grease the pan). Bake at 350F for five minutes (it may smoke close to the end; try not to panic!). Remove from the oven and let cool for about 15 minutes, or until you can lift the biscuits out of the muffin tray. Place on a baking sheet and let them harden while you prepare the chocolate.
Melt the chocolate and coconut oil together on low heat, stirring constantly. Do not overheat.
Coat the smooth, shiny side of each biscuit with melted chocolate. Let cool for about five minutes, then carve the iconic Florentine waves in the chocolate with a fork.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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