Wednesday, 6 February 2019

Chocolate Cranberry Tiffin (Vegan)

This chocolate cranberry tiffin is something you can whip together in a few minutes and enjoy as soon as it's set! Tiffin is something that is easy to "vegan-ise" as it just requires some simple swaps and you get exactly the same result! This tiffin was super tasty and definitely hit satisfied my sweet cravings!

Chocolate Cranberry Tiffin (Vegan)
I chose to make mine a cranberry tiffin as I had some dried cranberries available, but I was also thinking of using raisins or glacĂ© cherries. In future I plan to make this using either a mint extract or orange extract, with maybe some dried orange peel or mint chocolate melted on top as I think that would work super well! 


Chocolate Cranberry Tiffin (Vegan)

Will you be making this Chocolate Cranberry Tiffin? If you do, make sure to tag me on Instagram using #susichef so I can see how it turns out!

Chocolate Cranberry Tiffin (Vegan)



Total time: 2 Hours (including chill time)
Yield: 16 Squares
Ingredients
  • 115g Vegan Butter
  • 2 Tbsp Caster Sugar
  • 2 Tbsp Golden Syrup
  • 2 Tsp Cacao Powder
  • 230g Rich Tea Biscuits, crushed
  • 100g Dried Cranberries
  • 200g Vegan Dark Chocolate
Cooking Directions
  1. Melt the butter, sugar and syrup together until smooth.
  2. Pour into a large mixing bowl, then add the sieved cacao powder.
  3. Fold in the crushed biscuits (I used my Nutribullet to break them into crumbs).
  4. Stir through the cranberries until well mixed.
  5. Spoon the mixture into a 7-inch square baking tin lined with clingfilm, smoothing it evenly with a spatula.
  6. Melt the dark chocolate then pour over the top of the mixture, again smoothing it with the spatula.
  7. Chill in the fridge for 1.5 hours, until fully set, then cut into squares and enjoy!
  8. Recommendation: store your tiffin in tupperware in the fridge to keep it set.


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