Servings: Serves: 16

Nutritional Information:

Per serving (59g)

Calories 250 Fat 12g, Saturates 3.3g, Sugars 20 g, Salt 0.2g




Preheat oven to 150°C/300°F/Gas 2. In a large bowl, combine the almonds, chopped apricots, cranberries, flour, cocoa powder and 2 teaspoons of the cinnamon.


Coat the bottom of an 8-inch round baking dish with dairy-free butter, then line with a piece of parchment paper, allowing it to extend over the sides of the pan.


In a heavy-based saucepan, on medium heat, combine the sugar and maple syrup/ coconut honey and let simmer. Then add the chocolate, coffee granules, remaining teaspoon of cinnamon, and allow the mixture to come to a boil. Once the mixture has come to a light boil, turn down the heat and simmer again for 2 minutes.


Remove from the heat and add to the chocolate and nut mixture, stirring quickly as the mixture will stiffen. Spread the mixture into the prepared baking dish and bake for 25 minutes (you will see the top begin to blister). Remove from the oven, dust the top with the cocoa powder and allow to cool on a cooling rack for at least 2 hours.


Pull the panforte out by the sides of the parchment paper, peel off the parchment and cut into wedges before serving.


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