Vegan Florentine Bars
Classic Florentines are traditionally made with honey and heavy cream, so getting that same lacquered, caramel-kissed result without any animal products takes a little ingenuity — and this recipe absolutely delivers. A buttery shortbread base comes together with vegan butter and just enough ice water to hold it into a crumbly, press-in dough that bakes up golden and crisp. The real magic happens in the topping: sliced almonds, roughly chopped pistachios, dried cranberries, and sesame seeds all get folded into a bubbling caramel made from maple syrup, organic cane sugar, and full-fat coconut milk. That combination gives you the deep amber richness you'd expect from a traditional Florentine, with no dairy in sight. Once baked and fully cooled, the topping sets into a satisfying, chewy-crunchy layer that clings perfectly to every bar. An optional drizzle of melted vegan chocolate over the top takes things from impressive to genuinely stunning. This recipe makes 16 bars, so it's an ideal batch to bring to a gathering or wrap up as a gift — though keeping them all to yourself is completely understandable.
About FigFig 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!