Cashew Free Vegan Florentine Bars

Total time1 hr 55 min

Prep time20 min

Cook time35 min

5.0

(30)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

16 servings

For the shortbread base

1 cup all-purpose flour
3 tbsp powdered sugar
¼ tsp fine salt
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

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!