Preheat oven to 180C (160C fan-forced, 350F, gas mark 4). Line a baking tray with non stick baking paper.
In a large bowl, mix together crushed Weet Bix, nuts, chia seeds, orange zest and spices.
In a small saucepan set over low heat melt the rice syrup and vanilla.
Pour rice syrup into the dry ingredients and mix well.
Using a set of egg rings, form cookies on the baking sheet by pressing about 1/4 cup of mixture into each ring, repeat with the remaining mixture.
Bake for 10-12 minutes or until the Florentines are golden. Remove from oven and allow to cool on the tray. Transfer to the fridge to set.
Heat cream in a small ramekin in a microwave for about 20 seconds. Add chopped chocolate and mix into the cream.
Remove cookies from the fridge, and turn over upside down. Ice each Florentine with some of the ganache and return to the fridge to set.