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    Home » Vegan Desserts

    Published: Dec, 2020. Updated: Dec, 2020 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Vegan Panforte

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    This easy 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. 

    Vegan Panforte recipe without honey

    One of my favorite things about the winter holidays is that I get to make all the delicious Christmas desserts.

    Unlike regular sweet treats, most Christmas treats usually feature lots of nuts, dried, fruits and marzipan. Those are literally my favorite ingredients.

    Jump to:
    • 📋 Ingredients
    • 🔪 Instructions
    • 💭 Storing tips
    • 🍰  Similar Recipes
    • Recipe

    On top of that, I get to try Christmas recipes from around the world and experience different cultures through the recipes.

    Slices of Italian Panforte

    Panforte is a classic Italian dessert that mostly consists of nuts and dried fruits. What's not to love?

    It's sweet, crunchy, uniquely flavorful and so delicious. One of the best things about this traditional dessert from Siena is that you can make it 1 month ahead of time.

    Since this vegan Panforte keeps well, you can bake it for Christmas cookie exchange or give as an edible Christmas gift.

    📋 Ingredients

    • nuts - you can use any nuts that you like. In my opinion, Panforte comes out the most delicious when made with hazelnuts, almonds and pistachios
    • dried and candied fruits - figs, dried apricots, candied pineapple and mango are some of my favorite options
    • spices - I used pumpkin pie spice, however you can use other spices. See the recipe notes for the details
    • all-purpose flour
    • sweeteners - Maple syrup, coconut sugar, powdered sugar
    • cacao powder
    • lime zest

    Sliced Panforte without honey

    🔪 Instructions

    1. Place hazelnuts on rimmed baking dish and toast at 350 F for 5-7 minutes. Let them cool. Using kitchen towel, rub hazelnuts between the towel to easily remove most of the skin. Reduce the oven temperature to 320 F.
    2. 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 well.
    3. 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 making sure to coat evenly.
    4. Pour the mixture into a cake parchment lined cake pan pressing very firmly on top. 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.
    Panforte from Siena on a plate
    5. Generously dust Panforte with the powdered sugar, the top and the sides. Cut into thin slices and enjoy!

    💭 Storing tips

    Tightly wrap Panforte in plastic wrap and store at room temperature for up to 1 month. If you wish, you can also freeze it for up to 3 months.

    🍰  Similar Recipes

    • Chocolate Candy Cane Cookies
    • Vegan Banket
    • Vegan Risalamande

    Recipe

    Vegan Panforte Recipe

    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. 
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 20 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 10
    Calories: 273kcal
    Author: Iryna Bychkiv
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    Ingredients

    • 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

    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

    Calories: 273kcal | Protein: 5.7g | Fat: 10.3g | Saturated Fat: 1.3g | Sodium: 29mg | Potassium: 381mg | Fiber: 6.3g | Sugar: 30.7g | Calcium: 98mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!

    Pinterest image of Panforte

    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

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    The photo of Iryna Bychkiv, the writer and owner of a culinary website - Lavender & Macarons.

    I'm Iryna - a healthy food writer, photographer, and taster behind Lavender & Macarons. Here, you'll find healthy, clean recipes that are easy to prepare, made with wholesome ingredients, and approved by picky eaters. More about Iryna...

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