Tiffins

Sometimes nothing but a rich, decadent slab of chocolate will do. Although I’m partial to almost any tiffin, I prefer those with really dark chocolate. Here is the recipe I made the other day.

Tiffin topped with almond butter – deliciously decadent

Ingredients

  • 300g dark chocolate (I used a mix of 77% and 95% – I would recommend 75% minimum)
  • 100g margarine (I use Flora)
  • 50g syrup (I use maple if I’m feeling fancy, agave works too – use whatever you have)
  • 100g nuts (I used almonds but choose whatever you prefer – pistachios are lovely too)
  • 120g biscuit of choice
  • 40g raisins or other dried fruit (chopped if large)
  • Extra 80g dark chocolate for the topping

Method

  • Break up the chocolate into a saucepan, add the margarine and melt on a low heat (take care not to burn)
  • Add the syrup towards the end and combine. Turn off the heat.
  • Break up the biscuits into the mix, add the raisins and nuts and stir to incorporate
  • Line a baking tin with cling film, baking parchment or foil and add the mixture on top, flattening so it’s evenly distributed
  • Slowly melt the remaining chocolate in the saucepan until smooth.
  • Pour on top of the tiffin mix to create a thin layer over it.
  • Place in the fridge for 2h to set.
  • Remove from the tin and enjoy!

Vegan Gingerbread

This recipe is perfect for Christmas (and honestly any time of year yes please), and is just so easy to make! This makes so many biscuits and they’re perfect for storing and having as a mid-morning snack. Let me know if you make these – I’d love to see your creations!

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Ingredients:

  • 1tbsp chia seeds
  • 300g plain flour
  • 100g coconut flour
  • 1/2tsp baking powder
  • 150g muscovado sugar
  • 2tbsp ginger
  • 1/2tbsp cinnamon
  • Sprinkle of ground cloves
  • 100g coconut oil
  • 100g dairy free margarine
  • 50ml dairy free milk

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Method:

  • Preheat oven to 180 degrees
  • Mix the chia seeds with 3tbsp water and leave to thicken
  • Mix together the flour, coconut flour, baking powder, sugar and spices in a mixing bowl
  • Heat the margarine and coconut oil and mix together. Mix in the chia seed mix with a fork until incorporated
  • Pour oils into the dry mixture and mix.
  • Add the milk slowly and mix in until the mix is holding together
  • Leave to thicken before rolling out on top of clingfilm (it will be easier to do in 2 batches)
  • Cut out whatever shapes you like and place on a tray with baking parchment (or foil)
  • Place in the oven and cook until browning at the edges, 10-15 minutes (depending how soft you like them)
  • Let cool and ice (or not) as desired!

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