Vegan Chocolate Florentines

Name: Vegan Chocolate Florentines
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16
Ingredients: 50 mL extra virgin olive oil; 50 g light brown soft sugar; 50 g golden syrup; 50 g plain flour; 50 g dried cranberries, roughly chopped; 50 g flaked almonds; 50 g pistachios, roughly chopped; Finely grated zest 1 orange; 150 g vegan dark chocolate, chopped

We’ve veganised these moreish treats to make them suitable for everyone. So pretty when packaged into cellophane bags, tins or jars.

By Georgie D'Arcy ColesPublished: 11 October 2023

Jump to recipe

Now almost everyone can enjoy this moreish festive treat! Using olive oil instead of butter and vegan chocolate, makes these friendly for vegans and those that are dairy-free.

If you're a fan of this recipe then we have plenty more homemade gift ideas for the festive season.

Advertisement - Continue Reading Below

Yields:

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Cal/Serv:

147

Ingredients

For the florentines

50 ml
extra virgin olive oil
50 g
light brown soft sugar
50 g
golden syrup
50 g
plain flour
50 g
dried cranberries, roughly chopped
50 g
flaked almonds
50 g
pistachios, roughly chopped
Finely grated zest 1 orange

To decorate

150 g
vegan dark chocolate, chopped

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4 and line 2 baking sheets with baking parchment. For the Florentines, in a medium pan, gently heat the oil, sugar and golden syrup, stirring until the sugar dissolves. Remove pan from the heat, add remaining ingredients and mix to combine.
2. Step 2Dollop tablespoonfuls of the mixture on to the prepared sheets, spacing apart. Spread out the mounds so they are level but the mixture is still connected.
3. Step 3Bake for 10-13min, or until golden. Leave to cool completely on the sheets.
4. Step 4To decorate, melt the chocolate in a small heatproof bowl set over a pan of barely simmering water. Remove bowl from heat. Dip the base of each Florentine into the chocolate, gently shake off excess, then place on a wire rack (chocolate-side up). If you like, you can run the tines of a fork in a wavy pattern over the chocolate when it's nearly set.
5. Step 5Leave to set at room temperature (chill briefly, if needed) before serving.