Festive Vegan Tiffin
You don’t need to be a good cook or love baking to make delicious treats at Christmas to share with friends and family. A Christmas vegan tiffin requires no baking and is probably one of the easiest sweet treats to make. It works perfectly as a more sustainable gift to save buying someone something new or to take over to a loved one’s house as a sign of your appreciation. Plus it’s perfect to make after the big day to use up all the chocolate you’ve inevitably collected. Everyone I’ve given this to has said it’s their new favourite, so give it a try.
What you need
- Lotus Biscoff biscuits
- coconut oil or vegan butter
- maple syrup
- brown sugar
- cocoa powder
- vanilla extract
- dried cranberries
- cinnamon
- nutmeg
- orange
- vegan chocolate
How to make festive vegan tiffin
Lightly oil a 20cm square brownie tin with coconut oil and line with parchment paper.
Crush up your Lotus biscoff into small pieces in a bowl (I used my hands).
Melt the coconut oil/vegan butter, maple syrup, brown sugar and cocoa powder together in a pan.
Pour in the melted mix into the biscoff along with the vanilla extract, cranberries, cinnamon, nutmeg and orange zest, and mix together.
Spoon into the brownie tin and pack in and smooth down with the back of a spoon.
Melt your vegan chocolate either in the microwave or over a bowl of boiling water on the stove, and pour over the tiffin mixture in the brownie tin.
Place in the fridge to set (around 2 hours). Once set, dip a knife into boiling hot water and slice into 8-10 squares.
More festive recipes
- Vegan Salted Caramel Chocolate Truffles
- Easy Vegan Nut Roast
- Ultimate Roast Potatoes
- Brussel Sprouts with Walnuts & Cranberries
- Braised Red Cabbage
- Vegan Mince Pies
Did you make this festive vegan tiffin recipe? Take a photo and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Twitter.
And don’t forget to leave a comment and a rating so I know how you enjoyed them!
Festive Vegan Tiffin
Ingredients
- 300 g Lotus Biscoff biscuits
- 150 g coconut oil or vegan butter
- 3 tbsp maple syrup
- 3 tbsp brown sugar
- 3 tbsp cocoa powder
- 1 tsp vanilla extract
- 100 g dried cranberries
- 1 tsp cinnamon
- Pinch of nutmeg
- Zest of an orange
- 300 g vegan chocolate
Instructions
- Lightly oil a 20cm square brownie tin with coconut oil and line with parchment paper.
- Crush up your Lotus biscoff into small pieces in a bowl (I used my hands).
- Melt the coconut oil/vegan butter, maple syrup, brown sugar and cocoa powder together in a pan.
- Pour in the melted mix into the biscoff along with the vanilla extract, cranberries, cinnamon, nutmeg and orange zest, and mix together.
- Spoon into the brownie tin and pack in and smooth down with the back of a spoon.
- Melt your vegan chocolate either in the microwave or over a bowl of boiling water on the stove, and pour over the tiffin mixture in the brownie tin.
- Place in the fridge to set (around 2 hours). Once set, dip a knife into boiling hot water and slice into 8-10 squares.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
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3 comments
Jayne
are lotus biscuits gluten free, or do I need to find other biscuits?
Vix
Hi Madeleine can you freeze the tiffin?
Madeleine OliviaAuthor
Yes!