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!
I chose to make mine a cranberry tiffin as I had some dried cranberries available, but I was also thinking of using raisins or glacé 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!
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!
Total time: 2 Hours (including chill time)
Yield: 16 Squares
Ingredients
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
- Melt the butter, sugar and syrup together until smooth.
- Pour into a large mixing bowl, then add the sieved cacao powder.
- Fold in the crushed biscuits (I used my Nutribullet to break them into crumbs).
- Stir through the cranberries until well mixed.
- Spoon the mixture into a 7-inch square baking tin lined with clingfilm, smoothing it evenly with a spatula.
- Melt the dark chocolate then pour over the top of the mixture, again smoothing it with the spatula.
- Chill in the fridge for 1.5 hours, until fully set, then cut into squares and enjoy!
- Recommendation: store your tiffin in tupperware in the fridge to keep it set.