Preheat oven to 180°C / 350°F.

Melt vegan butter, coconut palm sugar, and syrup in a pan on medium heat, stirring constantly until it starts to bubble.

Remove from heat immediately after bubbling to prevent burning.

Cool for 3-5 minutes.

Add flaked almonds, raw sprouted buckwheat, salt, cinnamon, and nutmeg; mix well.

Add buckwheat flour and mix again to bind ingredients.

Pinch a small ball of mixture and flatten onto parchment paper to the size of a child's palm.

Repeat with remaining mixture, creating 12 Florentines on two baking trays.

Bake for 10-12 minutes or until golden.

Cool on the baking sheet for about 10 minutes.

Carefully slide a pallet knife underneath and transfer to a wire cooling rack to cool completely.

Melt raw cacao in a Bain Marie.

Cool for 10 minutes.

Add cacao powder and syrup and whisk until fully incorporated.

Cool for about 15 minutes until thickened slightly.

Dip one side of each Florentine into the chocolate mixture.

Place chocolate-side up on a baking tray and freeze for 20 minutes to solidify.

Store in an airtight container.

Enjoy with tea.