Vegan Panforte
Traditional Italian Christmas dessert from Tuscany.
- Prep Time: 5 min
- Cook Time: 35 min
- Total Time: 40 minutes
- Yield: 20 slices 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
Scale
- 300g roasted nuts (almonds, pecans and hazelnuts), roughly chopped
- 400g dried fruits (raisins, cranberries, cherries, prunes and apricots)
- zest of 1 orange
- 1 tsp cinnamon
- 1 tsp gingerbread spice mix
- 1/4 C cocoa powder
- 75g all-purpose flour
- 1/2 C liquid sweetener like agave syrup
- 1/2 C coconut sugar
- 1 tbsp neutral oil
- 3 tbsp plant milk
- powdered sugar for dusting
Instructions
- Preheat oven to 325°F.
- Grease a springform pan. Even though your cake form is non-stick, you still must do it.
- If you choose big dried fruits like prunes, apricots, figs or dates, first chop them or pulse in a food processor. Then mix all the fruits, nuts, orange zest, spices, cocoa powder and flour in a big bowl.
- In a separate pan, combine sugar, agave syrup, oil and plant milk. Heat it up and stir until the sugar dissolves. Bring to a boil.
- Pour it right away into the dry mixture. Stir vigorously cause it hardens very fast.
- Transfer the batter into the cake form and press it.
- Bake for 30 minutes.
- Remove from the oven and let it cool in the form for a few hours.
- Dust with powdered sugar and serve.
- Slice into 1-2 inch pieces and store in an airtight container.
Notes
Use any nuts or fruits that you like. For the more authentic recipe, I suggest almonds and candied citrus peel.
Nutrition
- Serving Size: 1 slice
- Calories: 206
- Sugar: 24.9g
- Sodium: 2mg
- Fat: 8.4g
- Saturated Fat: 0.8g
- Carbohydrates: 31.9g
- Fiber: 4.7g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://www.slavicvegan.com/2018/12/24/vegan-panforte/