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December 16, 2020 2 min read

Vegan Chocolate Panforte Cake

Vegan Chocolate Panforte Cake


Panforte is a traditional Italian dessert cake that is filled with nuts and dried fruits. Known as the Christmas Cake in Italy, this dessert is dense, rich, and candy-like! One slice goes a long way. The recipe is vegan and paleo-friendly, making it a safe gift for loved ones (unless they're allergic to nuts of course). We've used our Just. Sprouted. Almonds. to put an extra-crunchy twist on this indulgent, chocolatey dessert. 


Prep Time: 15 min

Bake Time: 35 min

Yield: 16 slices



  • 2 1/2 cups dried fruit, such as fig, dried cranberries, cherries, or raisins
  • 1 1/4 cup Daily Crunch Just. Sprouted. Almonds., 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 90100 grams)
  • 3/4 cup maple syrup
  • 2/3 cup coconut palm sugar
  • Powdered sugar and cocoa or cacao powder to dust



  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.


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