Vegan gluten-free florentines

I first made this recipe in Cape Town last year where I was inspired by one of the Sababa cookbooks. The recipe is neither gluten-free nor vegan, so I adapted it by using my vegan condensed milk and gluten-free cornflakes. This condensed milk recipe makes more than the 400 ml so store any extra in the fridge in an airtight container. In Charli’s Crew we use this condensed milk recipe for our Snickers bars. It is made from cashews, nut butter (preferably cashews) and maple syrup.

Makes 12


230 g cashews, soaked in boiling water for half an hour

350 ml maple syrup

70 g nut butter (preferably cashew or almond not peanut butter)

120 ml water

2 tsp vanilla

1/2 tsp salt

1 can vegan condensed milk (400 ml)

4 cups gluten-free cornflakes

2 cups unsalted peanuts

1 cup raisins

300 g dark/ vegan chocolate

to make the condensed milk

Soak the cashews in boiling water for half an hour and drain. Add all ingredients to a powerful blender and blend on highest speed for a few minutes until the consistency is completely smooth. Strain.

to make the florentines

Pre-heat the oven to 170 C. Mix all ingredients together except the chocolate. Line a baking tray with parchment and spoon tablespoons of the mixture on the tray making sure to keep spaces between spoonfuls. Bake for around 8 minutes until golden brown. Allow to cool completely before removing from the baking tray. Turn them upside down carefully and spread melted chocolate over the bottoms. Put them in the freezer for an hour until the chocolate has hardened and then store in the fridge.

Andy’s Sugar Safe® tips

These florentines are light and fluffy and dangerously more-ish. However they have a high sugar content and should only be eaten as an occasional treat.

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