Name: Vegan Gluten-Free Florentines
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: European
Ingredients: 50 g rice syrup; 30 g coconut oil; 30 g oat flour; 40 g pistachios, finely chopped; 30 g flaked almonds, finely chopped; 30 g dried cranberries, finely chopped; Zest of 1 orange; 1 tsp cinnamon; Pinch of salt; 70 g dark chocolate, melted

I make these vegan gluten-free florentines when I want something crisp, chewy, and a little festive without too much effort. They are filled with pistachios, almonds, cranberries, and orange zest, then finished with a smooth layer of dark chocolate for a rich and elegant touch.

Why You’ll Love This Recipe

I love this recipe because it gives me a beautiful balance of textures in every bite. The florentines turn out crisp around the edges, slightly chewy in the center, and wonderfully rich once I add the chocolate layer.

I also appreciate how simple the ingredient list is. I only need a handful of pantry-friendly ingredients, and the result feels special enough for holidays, gift boxes, or an afternoon treat with tea or coffee.

Another reason I keep coming back to this recipe is that it is naturally festive. The cranberries, pistachios, cinnamon, and orange zest create a warm flavor that feels perfect for cozy baking seasons.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

50 g rice syrup

30 g coconut oil

30 g oat flour

40 g pistachios, finely chopped

30 g flaked almonds, finely chopped

30 g dried cranberries, finely chopped

zest of 1 orange

1 tsp cinnamon

pinch of salt

70 g dark chocolate, melted

Directions

I preheat the oven to 180°C (160°C fan) / 350°F and line a baking tray with parchment paper.

I add the rice syrup and coconut oil to a small saucepan over medium heat and warm them until they melt together and just begin to bubble.

I remove the saucepan from the heat and stir in the oat flour, chopped pistachios, flaked almonds, dried cranberries, orange zest, cinnamon, and salt until everything is well combined.

I scoop small portions of the mixture onto the prepared tray, leaving enough space between each one because they spread while baking.

I gently flatten each mound slightly, then bake them for 10 to 12 minutes, until the edges are lightly golden.

As soon as they come out of the oven, I neaten the edges with a spoon while they are still soft. I leave them on the tray to cool completely so they can firm up without breaking.

Once cooled, I turn each florentine over and spread melted dark chocolate over the flat side.

I drag a fork through the chocolate to create a decorative wave pattern, then chill the florentines until the chocolate is fully set.

Servings and timing

I get 10 servings from this recipe, which makes it great for sharing or adding to a dessert tray.

I usually need about 20 minutes of prep time, 12 minutes of cooking time, and 32 minutes in total. Each florentine comes to about 126 kcal.

Variations

I sometimes swap the pistachios for more almonds when I want a slightly simpler flavor. The florentines still turn out crisp and delicious.

I also like to change the dried fruit depending on what I have at home. I can use chopped dried cherries or apricots for a different twist while keeping the same chewy texture.

When I want a deeper flavor, I use extra orange zest or add a tiny splash of vanilla. For a more spiced version, I sometimes include a little nutmeg along with the cinnamon.

Storage/Reheating

I store these florentines in an airtight container once the chocolate has fully set. They keep well at room temperature for about 4 to 5 days, especially in a cool spot.

If I want to keep them longer, I place them in the fridge for up to 1 week. I usually let them sit at room temperature for a few minutes before serving so the texture feels just right.

I do not usually reheat florentines because they are meant to stay crisp. If they soften slightly, I let them rest in a cool, dry place rather than warming them.

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FAQs

Can I make these florentines ahead of time?

Yes, I can make them a few days in advance and keep them in an airtight container. They hold up well, which makes them very convenient for holiday baking or gifting.

Can I use another flour instead of oat flour?

I can try another gluten-free flour, but oat flour works especially well because it helps bind the mixture without making it heavy. I would keep the substitution light and similar in texture.

Why did my florentines spread too much?

I find that florentines spread more if the portions are too large or placed too close together. I get the best result when I use small scoops and leave enough space on the tray.

Can I use milk chocolate instead of dark chocolate?

Yes, I can use another chocolate if I prefer, but I make sure it is dairy-free if I want to keep the recipe fully vegan. Dark chocolate gives the best rich contrast to the sweet and fruity topping.

How do I keep florentines from breaking?

I let them cool fully on the tray before moving them. I also shape the edges right after baking while they are still soft, which helps them look neat and stay intact once firm.

Conclusion

I love how these vegan gluten-free florentines feel both elegant and easy at the same time. They bring together nuts, fruit, spice, citrus, and chocolate in a way that feels festive, crisp, and satisfying.

I make them when I want a homemade treat that looks impressive without needing complicated steps. Whether I serve them with tea, share them during the holidays, or keep a batch for myself, they always feel like a special little bake.

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