Florentines my dears, where are the fans? I’m definitely a big fan of it and also have a hard time restraining myself. Slowly but surely the cookie plate fills up and I look forward to snacking on a little something new every day. If you haven’t signed up for the newsletter yet, I’d recommend you do so now. Right now I’m giving away my two Christmas e-books for free with newsletter signup. If you’re in the mood for lots of delicious, sweet Christmas recipes in e-book form, sign up now.
Vegan almond florentines
Strictly speaking, Florentines are not necessarily pure Christmas cookies, but can be enjoyed all year round. They just always do well when you’re craving something a little sweet with almond, chocolate and caramel flavors. I’ll admit that I might not enjoy eating them in the height of summer, but I certainly do in all other months of the year.
Let’s move on to the production and ingredients. First, I melt margarine, along with plant milk, maple syrup and raw cane sugar in a saucepan. To this I add the flaked almonds and chopped cranberries. This is all brought to a boil together until it begins to thicken and caramelize.
Note: Caution hot! When sugar melts, it becomes very hot. Therefore, please be careful with the mixture and do not snack directly from the pot.
Vegan Florentine pastry with almonds
Now there are two options: Either you spread the mass directly on a baking sheet and then put it in the oven. The alternative is to pour the mixture into muffin cups, press down a bit, and then place in the oven. I opted for the version with the muffin tins, so that they all become nice and round. Finally, the little beauties are then dipped in chocolate and ready are the vegan Florentines. I think they are really super yummy and hope you feel the same way.
TIP: If you want to make the Florentines a little more nutritious, I recommend replacing some of the almond flakes with seeds. I am thinking here of sesame seeds or sunflower seeds.
If you’re in the mood for some other cookie variations, I highly recommend the following treats:
- Gluten free cookies (oil free)
- Dominos
- Vanilla crescent cookies
- Chocolate Spitzbuben
- Chocolate cinnamon curls
- Orange chocolate cookies
- Christmas gingerbread cookies
- Vegan speculoos tiramisu
- Spitzbuben
- Bear Paws
- Nougat bars
- Walnut cookies
Let’s get started with these delicious Florentines. I hope you enjoy baking and of course about a review at the bottom of this page. If you post a picture, feel free to use the hashtag #veganevibes.
Vegan florentines
- 45 g Margarine if oil free a liquid almond paste
- 35 ml Vegetable cream
- 90 ml maple syrup
- 25 g Raw cane sugar
- 200 g Flaked almonds
- 40 g Cranberries coarsely chopped, alternatively sunflower seeds and sesame seeds
- 150 g dark vegan chocolate coating
Anleitung
- Preheat oven to 180 degrees and prepare muffin cups.
- Place medium saucepan on the stove. Pour in margarine, cream, maple syrup and raw cane sugar and gently melt while stirring.45 g Margarine, 35 ml Vegetable cream, 90 ml maple syrup, 25 g Raw cane sugar
- Add flaked almonds and cranberries and stir in. Continue to simmer until the mixture begins to thicken.200 g Flaked almonds, 40 g Cranberries
- NOTE: The whole thing gets very hot, so be careful and definitely do not snack directly from the pot.
- Spoon about a heaping tablespoon into each muffin tin and press down lightly. Repeat until the mass is consumed.
- Place in oven and bake for 10 minutes until florentines are nicely browned. If muffin cups are not available, spread the mixture onto a baking sheet lined with parchment paper.
- Remove from the oven and allow to cool completely.
- In the meantime, carefully melt the dark chocolate over a water bath.150 g dark vegan chocolate coating
- Dip the bottom of the florentine in the chocolate and let it drip off.
- Let become solid and enjoy! Keep as a permanent cookie on a cookie sheet for up to 2 weeks.
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