Vegan Sour Cherry and Pecan Florentines
These Vegan Sour Cherry and Pecan Florentines are a lovely crisp biscuit. They taste fantastic served alongside a hot cup of tea or coffee. They also make fantastic gifts.
Servings: 12 biscuits
Ingredients
- 50 grams non-dairy butter
- 50 grams demerara sugar
- 25 millilitres maple syrup
- 50 grams plain flour
- 100 grams dried sour cherries
- 75 grams pecans
- 200 grams dark chocolate
Instructions
- Pre-heat your oven to 180C/350F/gas mark 4.
- Line two large baking sheets with grease proof paper and place to one side.
- Add the non-dairy butter, sugar and maple syrup to a pan and heat gently until the sugar has dissolved into the melted butter.
- In the meantime, roughly chop the dried cherries and pecans and add them to a mixing bowl.
- Add the flour and salt to the mixing bowl and toss the cherries and nuts in the flour ensuring they are all well coated.
- Pour the melted butter and sugar over the cherries and nuts and stir to combine.
- Dollop 6 tablespoons of the mix onto each baking sheet, making sure they are well spaced to account for any spreading.
- flatten gently (but making sure you don't leave gaps between the cherries and nuts.)
- Place the baking trays into the oven and bake for 10-12 minutes until the caramel is bubbling and golden brown.
- Leave the florentines to cool completely on the trays.
- Once cool, melt the chocolate using your preferred method (over a bowl of hot water or a microwave is fine!)
- Once the chocolate is melted, carefully pick up a florentine and turn it over so the flat side is facing up.
- Spoon 1 - 2 teaspoons of the melted chocolate on to the centre of the flat side of the florentine and spread carefully with a spatula. Repeat until the bottoms of all 12 florentines have been coated.
- Decoarate as you wish.