Recipe by The Vegetarian Society | www.vegsoc.org
Enjoy this recipe, made with Vegan white chocolate topped tiffin made with crushed gingernut biscuits, brown sugar, dried cranberries and grated orange zest, from the Vegetarian Society which is launching a Christmas Club, where you can share festive tips, hints and recipes. Sign up a www.vegsoc.org/christmas and there are lots of recipes from spiced iced advent biscuits to parsnip and squash Wellingtons. The Society is also running a series of online cookery classes, such as vegan street food, and vegan classics, to help get you cooking!
Makes 12 pieces
75g of solid white vegetable fat, such as coconut oil
75g of dairy-free margarine
30g of soft light brown sugar
75g of golden syrup
100g of dried cranberries
1 orange, finely grated zest
For the topping
150g of vegan white chocolate
10g 85% of cocoa extra dark chocolate
1. Line an 18cm square cake tin with baking parchment or a double layer of cling film.
2. Put the fat, margarine, sugar and syrup in a saucepan and heat gently until melted together. Remove from the heat and cool for 10 minutes.
3. Put the biscuits, cranberries and orange zest in a bowl. Pour the melted mixture over it. Stir everything together until well mixed.
4. Spoon into the prepared tin, press down evenly with the back of a spoon. Leave to cool then chill for at least 2 hours until firm.
5. For the topping: Break up the white chocolate and place in a heatproof bowl. Sit the bowl over a saucepan of barely simmering water and leave to melt, stirring occasionally. Remove from the water and cool for 10 minutes. Melt the extra dark chocolate in the same way in a clean bowl.
6. Spread the melted white chocolate over the biscuit mixture and tap the tin on the worktop to smooth. Drizzle over the extra dark chocolate. Leave in a cool place to set or leave to cool, then refrigerate for 30 minutes until set.
7. To serve: Use the lining paper or cling film to help you pull the tiffin from the tin. Discard the lining and place on a board. Use a large bladed sharp knife to cut the tiffin into 12 pieces.
- This tiffin also works using vegan milk chocolate for the topping instead of white. You can vary the flavours by using different biscuits. A few chopped nuts or other dried fruits can be added to the dry ingredients listed. Leave out the orange zest if preferred. For a vegetarian version, butter works well.
- You may find it easier to score the chocolate before cutting into bars to obtain a more even slice.
- The tiffin will keep in the fridge for about 3 weeks in a sealed container. Alternatively, cut into pieces and place in a freezer-proof container for up to 3 months. Take pieces out and leave to defrost in the fridge for a few hours until ready to serve.