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We hope you got benefit from reading it, now let’s go back to vickys christmas tiffin slice, gf df ef sf nf vegan recipe. You can cook vickys christmas tiffin slice, gf df ef sf nf vegan using 10 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Vickys Christmas Tiffin Slice, GF DF EF SF NF Vegan:
- Provide 150 g of sunflower spread (5 oz).
- Prepare 150 g of vegan chocolate such as Plamil brand (5 oz).
- You need 320 g of condensed coconut milk (12 oz) – see my free-from recipe.
- Take 500 g of digestive-style biscuits – see my previous recipe(17.5 oz).
- You need 70 g of desiccated coconut (1 cup).
- Take 70 g of glacé cherries or dried cranberries (1/2 cup).
- Get of Topping.
- Use 200 g of vegan chocolate (7 oz).
- Use 120 ml of coconut cream (1/2 cup).
- Prepare of Green and red piping icing.
Instructions to make Vickys Christmas Tiffin Slice, GF DF EF SF NF Vegan:
- Melt the sunflower spread, chocolate and condensed milk and stir together over a low heat.
- Crush the biscuits until in small chunks – I just pop them in a ziplock bag and gently bash with a rolling pin. Don't reduce to dust!.
- Mix the crushed biscuits, coconut and cherries / cranberries into the chocolate mixture and combine until everything is coated well.
- Line a tin with baking parchment and pour the tiffin mixture in, smoothing over with the back of a spoon.
- Put in the fridge to set for 4 – 6 hours or overnight.
- For the topping, melt the remaining chocolate with the coconut cream and pour over the set tiffin..
- Put back in the fridge another few hours to set.
- To make the tiffin more Christmassy, mark into slices and pipe an easy tree design on each square as shown then cut.
- My tray was 11 x 7 inches and the slices came out an inch deep.
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