Vegan Panforte Recipe

Name: Vegan Panforte Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 serving
Ingredients: ¾ c raw hazelnuts; ¾ c almonds; ¾ c pistachios; 1 ½ c dried and candied fruit; 1 lime; ½ c all-purpose flour; 2 tablespoon cacao powder; 1 ½ teaspoon pumpkin pie spice; 2 ½ tablespoon coconut sugar; ½ c maple syrup; ¼ c powdered sugar

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
10
Calories
273 kcal
Course
Dessert
Cuisine
Italian

Vegan Panforte Recipe

Knox Blevins

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This Chocolate Vegan Panforte is a festive and delicious Christmas recipe that you can make ahead of time and then serve for Christmas dessert or at cookie exchange.

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Ingredients

Servings

¾ c raw hazelnuts
¾ c almonds
¾ c pistachios
1 ½ c dried and candied fruit Note 1
1 lime zested
½ c all-purpose flour
2 tablespoon cacao powder
1 ½ teaspoon pumpkin pie spice Note 2
2 ½ tablespoon coconut sugar
½ c maple syrup
¼ c powdered sugar

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Instructions

Preheat the oven to 350 F.
Place hazelnuts on rimmed baking dish and toast for 5-7 minutes. Let them cool. Using kitchen towel, rub hazelnuts between the towel to easily remove most of the skin. Some skin will stay and that's okay.
Reduce the oven temperature to 320 F and line the bottom and the sides of the 8-inch springform pan with a parchment paper.
If you're using dried figs, cut them in 4 equal pieces. In a large bowl combine nuts, dried fruits and lime zest.
In a small bowl whisk flour, cacao powder and pumpkin pie spice and add this to a bowl with nuts. Mix until nuts and dried fruits are equally coated in flour.
In a small saucepan combine coconut sugar and Maple syrup. Bring the mixture to a low boil, then cook for 1 minute. Remove from the heat and add to nuts and dried fruits making sure to coat evenly.
Pour the mixture into a cake pan pressing very firmly on top. (If you don't do this, the cake will not be holding very well together. It'll still be delicious though). Bake for 35-40 minutes until firm.
Remove Panforte from the oven, let it cool for 10 minutes and then gently remove from the cake pan. Generously dust Panforte with the powdered sugar, the top and the sides.
Cut into thin slices and enjoy!

Notes

Note 1
I used dried apricots, dried figs, candied pineapple.
Note 2
If you don't have pumpkin pie spice, feel free to substitute with the following spices: ½ teaspoon of ground cinnamon, ¼ teaspoon p of cloves and ⅛ teaspoon of black pepper.

Nutrition Information

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Calories 273kcal (14%) Protein 5.7g (11%) Fat 10.3g (16%) Saturated Fat 1.3g (7%) Sodium 29mg (1%) Potassium 381mg (11%) Fiber 6.3g (25%) Sugar 30.7g (61%) Calcium 98mg (10%) Iron 2mg (11%)