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Vegan Florentines Recipe

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3.8 from 10 reviews

Delight in these crispy, vegan florentines featuring a rich almond butter and maple syrup caramel base, with crunchy almonds, tart dried cranberries, and a hint of warming spices. Finished with a smooth layer of melted vegan chocolate on the bottom, these treats are perfect for a special occasion or an elegant snack.

Ingredients

Wet Ingredients

  • 45 g / 3 tbsp smooth almond butter OR 35 g / 3 tbsp refined coconut oil
  • 120 ml / ½ cup maple syrup
  • 35 g / 2 tbsp coconut cream (from a can)
  • 1 tsp vanilla extract or orange blossom
  • 50 g / 1.75 oz stem ginger in syrup, finely diced

Dry Ingredients

  • 200 g / 2 heaped cups untoasted flaked or slivered almonds
  • 40 g / 1/3 cup low-sugar dried cranberries, chopped small
  • 1 tbsp ground flax seeds (golden preferred)
  • ¼ tsp baking soda
  • ¼ tsp fine sea salt
  • 1/8-¼ tsp ground cardamom

Topping

  • 150 g / 5 oz vegan chocolate
  • Zest of 1 orange

Instructions

  1. Preheat the oven: Heat your oven to 180° C / 355° F (no fan). Line a baking tray with baking paper or grease muffin cups (paper or silicone) with oil spray to prepare for baking the florentines.
  2. Combine almond butter and maple syrup: Place almond butter or coconut oil and maple syrup in a medium pot. Put the pot on gentle heat, whisking occasionally, until bubbles start to form, creating a warm caramel base.
  3. Add coconut cream and simmer: Whisk in the coconut cream and allow it to melt into the mixture. Let it come to a gentle simmer again and maintain this simmer for about one minute to meld the flavors.
  4. Mix dry ingredients: Stir in the almonds, dried cranberries, ground flax seeds, baking soda, sea salt, ground cardamom, orange zest, and finely diced stem ginger. Ensure all the dry ingredients are coated evenly by the maple syrup caramel mixture.
  5. Portion the mixture: Spoon about one heaped teaspoon of the mixture into each muffin cup or drop spoonfuls onto the lined baking tray, leaving plenty of room for spreading. Press down the mixture firmly in the cups or carefully space them on the tray.
  6. Bake the florentines: Bake in the preheated oven for 10-12 minutes when using muffin cups, or 8-10 minutes on a baking tray, until golden brown. When removed, immediately press down the florentines in the cups to compact them or tidy edges of freeform ones with a butter knife while still warm. Allow to cool to prevent breaking.
  7. Melt the vegan chocolate: Using a double boiler or a heatproof bowl over a pot of simmering water, melt the vegan chocolate slowly, ensuring the bowl doesn't touch the water to avoid burning.
  8. Apply chocolate coating: Once the florentines have cooled completely, use a brush to spread a thin layer of the melted chocolate on the bottom of each cookie. Place them in the refrigerator to allow the chocolate to set firmly before serving.

Notes

  • You can substitute almond butter with refined coconut oil if preferred.
  • Use low-sugar dried cranberries for a healthier option.
  • Ensure florentines cool completely before applying chocolate for the best set.
  • Pressing florentines immediately after baking helps achieve a compact, chewy texture.
  • Store in an airtight container in the fridge to keep the chocolate coating intact.

Find it online: https://cookedbygrace.com/vegan-florentines-recipe/