Orange and Cranberry Chocolate Tiffin

Ingredients

For the tiffin

• 75g coconut oil
• 75g dairy-free margarine
• 30g soft light brown sugar
• 75g golden syrup
• 250g gingernut biscuits crushed
• 100g dried cranberries
• 1 orange finely grated zest

for the topping

• 150g vegan white chocolate
• 10g 85% cocoa extra dark chocolate

Method

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 work top 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.