Suitable for Freezing
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
- Line an 18cm square cake tin with baking parchment or a double layer of cling film.
- 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.
- Put the biscuits, cranberries and orange zest in a bowl. Pour the melted mixture over it. Stir everything together until well mixed.
- 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.
- 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.
- 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.
- 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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