Vegan Chocolate Panforte Cake

Description

Vegan Chocolate Panforte Cake is a delightful twist on the traditional Italian Christmas dessert. This dense, rich, and candy-like treat is packed with nuts and dried fruits, making it a perfect indulgence for any occasion. Moreover, our version incorporates Original Daily Crunch. for an extra-crunchy texture that elevates this classic recipe.

The beauty of this panforte lies in its versatility and health-conscious ingredients. Not only is it vegan, but it's also paleo-friendly, catering to various dietary preferences. Furthermore, the combination of dried fruits like figs, cranberries, and cherries provides a delightful sweetness that balances perfectly with the rich chocolate flavor. 

One of the best aspects of this panforte is its longevity. When properly stored, it can keep well for an extended period, making it an excellent option for gift-giving or keeping on hand for unexpected guests. Additionally, its rich flavor means that a small slice goes a long way, allowing you to savor this treat over time. Whether you're celebrating a special occasion or simply craving a luxurious sweet, this Vegan Chocolate Panforte Cake is sure to satisfy.

Prep Time: 15 min

Bake Time: 35 min

INGREDIENTS

• 2 1/2 cups dried fruit, such as fig, dried cranberries, cherries, or raisins
• 1 1/4 cup Original Daily Crunch, toasted and then coarsely chopped
• 1 cup macadamia nuts or skinless halved hazelnuts, pre roasted or toasted 
• 4 tbsp tapioca flour or rice flour
• 2 tbsp cocoa powder
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1 tbsp refined coconut oil
• 1 tsp vanilla
• 3 to 4 ounces of chopped dark chocolate (around 90–100 grams)
• 3/4 cup maple syrup
• 2/3 cup coconut palm sugar
• Powdered sugar and cocoa or cacao powder to dust

INSTRUCTIONS for Vegan Chocolate Panforte Cake

1. Make sure all fruit is prepared. If using figs or dried apricot, pulse in the food processor to chop. If you are using smaller dried fruit, like raisins or cranberries, no need to chop.
2. Preheat oven to 350F. Toast the sprouted almonds for ~5-7 minutes. Each oven will vary. Remove from oven when golden.
3. Place toasted sprouted almonds in a food processor and pulse until coarsely chopped. Do the same for the macadamia nuts, or chop by hand. You should still have large pieces of nuts once chopped.
4. Reduce oven to 325F.
5. Line a 8-9 in cake pan (or spring form pan) with parchment paper. Make sure to grease the sides or cover sides with parchment paper.
6. Combine fruit, nuts, flour, cocoa, ground ginger, cinnamon in a large mixing bowl.
7. In a small sauce pan combine your coconut oil, dark chocolate, and vanilla. Melt until combined on medium heat. Set aside.
8. Next, combine maple syrup and coconut palm sugar in a small sauce pot. Mix on low until sugar is dissolved, then bring to a boil. Heat the sugar and maple syrup until the temperature reads 240 F (115ºC.) This usually takes 3 minutes or so. Once it reaches that temperature, remove from heat.
9. Immediately pour the hot syrup mix and melted chocolate mix over the fruit and nut mixture. With a sturdy spoon, mix quickly until everything mixed and coated. You will need to do this fast so it can “candy” in the bowl.
10. Press the batter into prepared caked tin. It is best to use a spatula that is a bit damp to press the batter into the tin, so it doesn’t stick. 
11. Bake until set (~30 to 33 minutes). Be sure not to overcook or it will crumble.
12. Remove from oven.
13. Let it sit and cool for a few hours.
14. Once cooled, dust with cocoa and/or powdered sugar.
15. Slice into thin slices or into small blocks. Should make 15-20 small slices or more if you cut into small 1-2 inch squares.
16. To keep flavor, wrap tightly in parchment paper and store in tin. Should keeps well for a while.