The Story
When we were kids growing up in the 70s, we always had a florentine slice if we had aunts and uncles coming for Sunday tea. This was a seriously good treat - a layer of dark chocolate, topped with a sponge made from coconut, almonds, cherries and sultanas. Unfortunately it wasn't something that was very transportable for picnics or backpacks because the chocolate always melted. I decided to convert the recipe to a muffin version, and made it egg- and dairy-free because bakes in our household have to cater to grandchildren with severe allergies and a branch of the family that has adopted a vegan diet.