"These vegan florentines feature a chewy, gooey centre studded with pecans, flaked almonds, mixed peel and a velvety dark chocolate base."
Dark Chocolate Pecan Florentines
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Prep time 12mins
Cook time 30mins
Serves or Makes: 11
Recipe Card
Vegan florentines
ingredients
- 40 grams dairy free margarine
- 50 grams light brown sugar
- 50 grams golden syrup
- 50 grams plain flour
- 75 pecans, roughly chopped
- 25 grams flaked almonds
- 100 grams mixed peel
- 1/2 teaspoon ground ginger
- pinch of salt
ingredients
- 15 grams almond slices
- 75 grams dark chocolate
Method
Step 1
Pre heat the oven to 375ºF. Lightly grease a muffin tin with margarine.
Step 2
In a large bowl mix the flour, pecans, flaked almonds, mixed peel, ginger and salt.
Step 3
In a small saucepan, heat the margarine, syrup and sugar over low heat until melted. Remove from the heat and stir into the dry ingredients
Step 4
Measure 2 tablespoons of the batter for each florentine into the muffin tin. Bake on the middle oven rack for 12 minutes.
Step 5
Remove from the oven and allow to cool in the tin for 5 minutes. Carefully remove each florentine and allow to cool completely on a wire rack (approximately 20 minutes).
Step 6
Crumble the flaked almonds into tiny pieces and dry toast in a skillet over moderate heat until they turn a light brown hue. Remove from heat.
Step 7
Prepare the chocolate topping by roughly breaking up the chocolate and placing in a heat proof bowl. Place the bowl over a saucepan filled with water, being careful not to let the bowl touch the water. Heat over low heat until just simmering. Stir the chocolate until melted and is silky smooth in texture.
Step 8
Use a spoon to spread the chocolate over the flat side of the florentines. Decorate the florentines by sprinkling the flaked almonds over half of the chocolate side, leaving the remaining half with plain chocolate. Place on the wire rack and leave for 1 hour to allow the chocolate to set completely.