Festive Florentine slice – Vegan and Gluten Free

It’s beginning to look a lot like Christmas! I’m starting to see all the Christmas ingredients come to the front and centre of all stores and when I saw a bag of mixed dried fruit and glacé cherries on sale I had 1 thought only… Florentine slice time!

florentine slice

This florentine slice is the perfect traybake that is fool-proof and can be made now and stored until Christmas (assuming you have better self-control skills than I).

I use a ‘super’ chia egg which essentially means we use aquafaba (chickpea brine) mixed with the chia seeds instead of water. This makes it extra gluggy – just like an egg. A great one to try when you’re baking too.

If you have a nut allergy, you could substitute the almonds and almond butter for a seeded variety.

I recommend storing these in a very cold fridge or freezer as I think they are their best when super cold and chewy.

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Festive Florentine slice

Course Dessert
Cuisine Australian
Keyword Cake, Christmas, slice
Cook Time 25 minutes
Servings 16 Portions


  • 300 g dried mixed fruit
  • 130 g almonds
  • 200 g glacé cherries chopped
  • 30 g gluten free plain flour
  • 120 g almond butter
  • 1.5 TBSP coconut oil
  • 140 g rice malt syrup
  • 1 super chia egg 1 TBLSP chia seeds mixed with 3 TBLSP aquafaba
  • 100 - 150 g chocolate richly chopped
  • Pinch of salt


  1. In a small bowl, Mix chia seeds with aquafaba and set aside
  2. Line a square baking tray with parchment paper and set a gas oven to 170degrees
  3. Sift flour into a large mixing bowl and then add all remaining ingredients except chocolate and mix with a wooden spoon until well combined.

  4. Spoon the mixture into the paper lined tin and press down using a spatula so that the slice is evenly distributed.
  5. Bake in the oven for 25-30 mins.
  6. Remove from oven and set aside.
  7. Melt your chocolate in a bowl in the microwave 30 seconds at a time until it’s 80% melted then gently fold until the remaining chocolate melts.
  8. Drizzle chocolate all over the slice or alternatively you can spread it evenly across using a rubber spatula.
  9. Place into the fridge for at least 1 hour before slicing into 16 portions.
  10. Store in the fridge or freezer until ready to serve.

Recipe Notes

I like to store this slice in the freezer as I find its beat enjoyed when super cold. If your freezer is turned up high, you may need to remove the slice 10 - 15 mins prior to eating. 

Best enjoyed with a big mug of tea and friends. 

If you’re okay with gluten you can substitute plain flour.

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