Cranberry, Orange and Dark Chocolate Florentines (Dairy-free | Vegan)
These Vegan Florentines are crisp on the outside, chewy in the centre, and finished with a smooth layer of dark chocolate. The zesty citrus and rich chocolate make them feel extra special.For the best results, I recommend weighing the ingredients. The shape and signature ‘laciness’ can vary depending on the size of the fruit and nut pieces, and the type of flour or fat used – but whatever their form, they’re always delicious!
Ingredients
- 30 g / ¼ cup toasted, flaked almonds
- 30 g 2 TBSP dairy-free spread / vegan butter or aroma-free coconut butter
- 30 g 3 TBSP coconut sugar or golden caster (unrefined cane) sugar
- 30 g / 2 TBSP maple syrup
- 18 g 2 TBSP fine wholemeal (whole wheat pastry) flour, chapatti flour or gluten-free flour mix
- 30 g / 3 TBSP dried cranberries finely chopped
- zest of 1 unwaxed / organic orange
- 100 g / 3½ oz dark chocolate (or substitute with dark choc chips)
Instructions
- Preheat the oven to 180C (160C fan) / 350F. Line two large baking sheets with non-stick baking paper.
- Crush the almonds between your fingers to break them up.
- In a small pan, gently heat the dairy-free spread / butter. Once it has melted, whisk in the sugar and syrup. Remove from the heat and whisk in the flour. Stir in the almonds, cranberries and zest. You want to get the mixture as uniform as possible so that the Florentines spread evenly as they bake.
- Drop six rounded teaspoons of mixture onto one baking sheet. Be sure to space them out to give them plenty of room to spread. Add another six teaspoons to the second baking sheet. Using damp fingers, press down on the Florentines to flatten slightly and shape into circles.
- Place in the pre-heated oven and bake for 8 minutes, or until the edges of the Florentines have browned. Leave to cool. (They will be very soft when they come out the oven, but they firm up as they cool).
- Place the chocolate pieces in a heat-proof bowl set over a pan of gently simmering water (make sure the water doesn’t touch the bowl). When the chocolate has melted, remove from the heat. If the chocolate is very runny, stir until it thickens slightly. Using a knife, coat the bottom of each Florentine. Before the chocolate sets, wiggle a fork across it to form a wavy pattern.
- Chill the Florentines until fully set, then transfer to an airtight container. Stored in the refrigerator, these Florentines will keep for at least a couple of weeks. They also freeze really well.
Tried this recipe?Let us know how it was!