Orange and Cranberry Chocolate Tiffin

Vegan white chocolate topped tiffin made with crushed gingernut biscuits, brown sugar, dried cranberries and grated orange zest.

  • Makes 12

  • Preparation 20 mins

  • Cooking 15 mins

Orange and Cranberry Chocolate Tiffin
  • Dairy-Free

  • Egg-Free

  • Nut-Free

  • Suitable for Freezing

  • Vegan


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


  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.

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