Name: Chocolate, Orange and Cranberry Vegan Tiffin with Whitworths
Yield: 12 Servings
Ingredients: Chocolate Orange Biscuits: 225g; Vegan butter: 150g; Golden Syrup: 50ml; Caster Sugar: 30g; Cocoa Powder: 25g; Raisins: 160g; Chopped Apricots: 80g; Toasted Nuts: 80g; Dairy Free Dark Chocolate: 200g; Sunflower Oil: 1 tbsp; Orange Cream Chocolate Bar: 50g; Dried Cranberries: 25g; Sprinkles

Ingredients

225g Chocolate Orange Biscuits

150g Vegan butter

50ml Golden Syrup

30g Caster Sugar

25g Cocoa Powder

160g Raisins

80g Chopped Apricots

80g Toasted Nuts

200g Dairy Free Dark Chocolate

1 tbsp Sunflower Oil

50g Orange Cream Chocolate Bar

25g Dried Cranberries

Sprinkles

Directions

Whitworths challenged me to put a modern twist on their tiffin recipe for Easter. I made it suitable for vegans and swapped the ginger nuts for chocolate orange cream biscuits which I found in Home Bargains. I then topped it with cranberries and a chopped up orange cream chocolate bar which was also in Home Bargains although you could use a Fry’s Orange cream bar or an orange Bourneville bar as these are also suitable for vegans. This chocolate, orange and cranberry vegan tiffin is perfect as an Easter treat and is great fun for kids to help make.

Chocolate, Orange and Cranberry Vegan Tiffin

I was sent some of these products by Whitworths but was not required to write about them on Sweet Pea’s.

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Step 1

Mark as Complete

Grease and line a 20cm square tin. Melt the butter, sugar, golden syrup and cocoa powder over a low heat then mix in the crushed chocolate orange biscuits, dried fruit and nuts.

Step 2

Mark as Complete

Press the mixture firmly into the tin.

Step 3

Mark as Complete

Melt the dark chocolate in the microwave for 30 seconds then 10 second bursts. Stir in the oil and pour over the tiffin. Sprinkle over the orange cream chocolate, cranberries and sprinkles and set in the fridge before slicing into 12.