Simple, juicy and vegan florentines. These classics make fans of almonds, chocolate and caramel beat faster. Vegan, gluten-free and very pretty on the Christmas cookie plate.
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.