These vegan tiffin squares are a healthy festive treat, ideal for the Christmas season. It's made with ingredients such as ginger, dried cranberries and pistachios.
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Yields25 ServingsPrep Time15 minsCook Time3 minsTotal Time18 mins
75gCoconut Oil, plus extra for the tin
200gVegan Dark Chocolate (at least 70%), roughly chopped
2tbspGolden Syrup
200gVegan Ginger Nuts
100gDried Cranberries
50gPistachios, toasted and chopped
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.
3
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.
200gVegan Dark Chocolate (at least 70%), roughly chopped
2tbspGolden Syrup
200gVegan Ginger Nuts
100gDried Cranberries
50gPistachios, toasted and chopped
Directions
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.
3
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.
