Thursday 14 May 2020

Ginger Tiffin (Vegan + Nut Free)

Ginger Tiffin (Vegan + Nut Free)
Recently I've been enjoying playing around with some different flavours, and ginger has definitely been one of them! I love how refreshing it is and that it gives a small "kick" to bakes. This recipe for Ginger Tiffin (Vegan + Nut Free) is so simple and easy to follow - but the result is super tasty.

Ginger Tiffin (Vegan + Nut Free)

Whilst I'm a huge fan of baking cakes and waiting for them to rise and then cool, I also enjoy a traybake where you just melt, stir and pop it in the fridge - without the worry of burning!

This recipe is based off my Chocolate Cranberry Tiffin (Vegan) recipe, although I adapted this recipe to make slightly smaller portions and used a loaf tin as the tray, so this is a good bake if you want to make enough for one or two people (definitely enough for one!). I use ginger nut biscuits (which admittedly are a favourite of mine - very more-ish) for the base, and mixed fruit and dried ginger throughout. Obviously topped it with lovely melted chocolate because that's one of the best bits of a tiffin, any excuse to eat chocolate! I pretty much always use Bournville chocolate now as it's dairy free, but you can substitute in any that you prefer.

If you make this recipe be sure to tag me on Instagram using #susiechef so I can see!

Ginger Tiffin (Vegan + Nut Free)

Total time: 1 hour 30 minutes

Yield: 8 Squares


  • 115g Ginger Nut biscuits (I used Tesco's)
  • 1 Tbsp Caster Sugar
  • 1 Tbsp Golden Syrup
  • 50g Dairy Free Butter
  • 80g Mixed Dried Fruit & Crystallised Ginger (plus extra for topping)
  • 100g Dairy Free Dark or Milk Chocolate

Cooking Directions

  1. Crush the biscuits into fine crumbs (doesn't matter if there are a few chunkier bits!).
  2. Melt the sugar, syrup and butter together, then stir into the crushed biscuits.
  3. Fold in the mixed dried fruit until fully combined, leaving a little aside to decorate at the end.
  4. Line a loaf pan with cling film or a paper case. Spoon the mixture into the tin then cool in the fridge for 30 minutes.
  5. Melt your chocolate then pour this on top, then sprinkle with a handful of mixed dried fruit.
  6. Leave to set in the fridge for around 30 minutes, then remove from the fridge for 5 minutes before cutting into squares.
  7. Enjoy!

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