Low Sodium Vegan Florentine Bars

Total time1 hr 55 min

Prep time20 min

Cook time35 min

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Ingredients

16 servings

For the shortbread base

1 cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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3 tbsp powdered sugar
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
6 tbsp vegan butter, cold and cut into small cubes
1–2 tbsp ice water

For the Florentine topping

½ cup sliced almonds
¼ cup roughly chopped pistachios
¼ cup dried cranberries
2 tbsp sesame seeds
¼ cup vegan butter
¼ cup maple syrup
3 tbsp organic cane sugar
2 tbsp full-fat coconut milk
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 oz vegan chocolate, finely chopped (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
2
In a mixing bowl, whisk together the flour, powdered sugar, and salt. Add the cold vegan butter cubes and work them in with your fingertips until the mixture resembles coarse, pea-sized crumbs. Add ice water 1 tablespoon at a time, mixing just until the dough holds together when pressed — it should be crumbly but not dry.

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