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Vegan tiffin New-recipe-icon

Make our vegan tiffin squares as a festive treat, packed with Christmas ingredients like ginger nuts, dried cranberries and pistachios. They're great for a party

  • Prep: 15 mins
    Cook: 3 mins
    Plus 2 hrs chilling
  • Cuts into 25 small squares
  • Easy
  • Cuts into 25 small squares
  • Easy
  • Calories 127
  • Carbohydrates 10
  • Saturated Fat 5
  • Sugar 6
  • Protein 1
  • Fat 9
  • Fibre 1
  • Salt 0.1

Nutrition per serving

  • Calories 127
  • Carbohydrates 10
  • Saturated Fat 5
  • Sugar 6
  • Protein 1
  • Fat 9
  • Fibre 1
  • Salt 0.1

Ingredients

  • 75g coconut oil, plus extra for the tin
  • 200g vegan dark chocolate (at least 70%), roughly chopped
  • 2 tbsp golden syrup
  • 200g vegan ginger nuts
  • 100g dried cranberries
  • 50g pistachios, toasted and chopped

Method

  1. Lightly oil a 20cm square brownie tin with coconut oil and line the base with baking parchment. Melt the chocolate with the coconut oil and golden syrup in the microwave in 30-second bursts until smooth and glossy.

  2. Break the ginger nuts into small pieces in a bowl, then add the dried cranberries and pistachios. Scrape in the chocolate mixture and give everything a good mix to combine, then spoon the tiffin into the tin. Use the back of the spoon to smooth out the top and press it down, then chill in the fridge for 2 hrs or until set hard. Once set, cut into 25 mini squares. Will keep for a week in the fridge.