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.