These are chewy and luxurious dark chocolate florentines with candied mixed peel, dried cranberries and toasted almond flakes.
Vegan Florentines
These are chewy and luxurious dark chocolate florentines with candied mixed peel, dried cranberries and toasted almond flakes.
Ingredients
- 50 g Flaked almonds
- 50 g Stork block
- 50 g Golden caster sugar
- 50 g Maple syrup
- 35 g Plain flour
- 50 g Dried cranberries
- 25 g Mixed peel
- 1 Orange, zest
- 175 g Dark chocolate
Instructions
- Preheat the oven to 160°C fan/180°C/gas mark 4.
- To make the caramel sauce, in a pan over a medium heat melt the stork block, golden caster sugar and maple syrup together. Once melted, whisk in the plain flour.
- Meanwhile, in a separate bowl, place the flaked almonds, dried cranberries, mixed peel and the zest of an orange.
- Mix the caramel sauce into the bowl of fruit and nuts and combine until it is evenly coated.
- Place 6 teaspoons of the mixture onto a silicon mat on a baking tray allowing room for them to spread in the oven.
- Bake the Florentines in the oven for 8-10 minutes until the edges are golden brown. Once cooked, allow to cool fully and set on the silicon mat.
- Meanwhile, melt the dark chocolate in a bowl over a pan of simmering water. When the chocolate is melted, use a spoon to spread the chocolate on the bottom of the Florentines before wiggling a fork through it to make a wavy pattern.
- Place the florentines in the fridge until they are fully set, then transfer to an airtight container.
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