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Vegan Florentines

These are chewy and luxurious dark chocolate florentines with candied mixed peel, dried cranberries and toasted almond flakes.
Course Snack, Sweet treats
Cuisine Italian
Servings 12 Florentines


  • 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


  • 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.
Keyword florentines, plant based, sweet treat, vegan