Vegan florentines

Photo: Lazy Cat Kitchen

Lacy almond and cranberry discs with candied ginger and orange, chocolate brushed on the bottom. Ania makes the caramel with maple syrup and coconut cream, so they're vegan and nobody can tell.

From Ania at Lazy Cat Kitchen · @lazycatkitchen

A maple and coconut cream caramel tossed with flaked almonds, cranberries, stem ginger and orange zest, baked into thin lacy discs and brushed with chocolate underneath.

You need

• 3 tbsp (45 g) smooth almond butter (or refined coconut oil)
• 1/2 cup (120 ml) maple syrup
• 2 tbsp (35 g) coconut cream
• 2 heaped cups (200 g) flaked almonds
• 1/3 cup (40 g) dried cranberries, chopped small
• 1 tbsp ground flaxseed
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 1 orange, zested
• 1.75 oz (50 g) stem ginger in syrup, finely diced
• 1/8 tsp ground cardamom
• 5 oz (150 g) dairy-free dark chocolate

How to make it

1. Heat the oven to 355°F (180°C, no fan). Line a sheet with parchment, or grease a muffin tin or paper cups (cups give neater rounds).
2. Warm the almond butter and maple syrup in a pot over gentle heat, whisking, until bubbles appear. Whisk in the coconut cream and simmer gently 1 minute.
3. Take it off the heat and stir in everything else except the chocolate, until all of it is coated.
4. Press a heaped teaspoon into each cup, or onto the parchment with plenty of space, flattening it thin.
5. Bake 10 to 12 minutes in cups (8 to 10 on parchment), until golden. Press them down again while hot; they firm up as they cool.
6. Melt the chocolate gently over a pan of barely simmering water. Brush it over the bottom of each florentine and chill until set.

For a swap: Fragile. Bake them in muffin cups and pack them in those.

Written in our own words from Ania's recipe, with their quantities. The original: Vegan florentines, Lazy Cat Kitchen.

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