How to Prepare Ultimate Vickys Christmas Tiffin Slice, GF DF EF SF NF Vegan

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys christmas tiffin slice, gf df ef sf nf vegan. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Christmas Tiffin Slice, GF DF EF SF NF Vegan is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Vickys Christmas Tiffin Slice, GF DF EF SF NF Vegan is something which I’ve loved my entire life. They’re fine and they look fantastic.

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. Here is how you cook that. Braised swede - can be vegan.

To get started with this recipe, we must prepare a few components. You can cook vickys christmas tiffin slice, gf df ef sf nf vegan using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Christmas Tiffin Slice, GF DF EF SF NF Vegan:

1. Prepare 150 g sunflower spread (5 oz)
2. Prepare 150 g vegan chocolate such as Plamil brand (5 oz)
3. Prepare 320 g condensed coconut milk (12 oz) - see my free-from recipe
4. Prepare 500 g digestive-style biscuits - see my previous recipe(17.5 oz)
5. Make ready 70 g desiccated coconut (1 cup)
6. Make ready 70 g glacé cherries or dried cranberries (1/2 cup)
7. Prepare Topping
8. Take 200 g vegan chocolate (7 oz)
9. Get 120 ml coconut cream (1/2 cup)
10. Make ready Green and red piping icing

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Instructions to make Vickys Christmas Tiffin Slice, GF DF EF SF NF Vegan:

1. Melt the sunflower spread, chocolate and condensed milk and stir together over a low heat
2. 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!
3. Mix the crushed biscuits, coconut and cherries / cranberries into the chocolate mixture and combine until everything is coated well
4. Line a tin with baking parchment and pour the tiffin mixture in, smoothing over with the back of a spoon
5. Put in the fridge to set for 4 - 6 hours or overnight
6. For the topping, melt the remaining chocolate with the coconut cream and pour over the set tiffin.
7. Put back in the fridge another few hours to set
8. To make the tiffin more Christmassy, mark into slices and pipe an easy tree design on each square as shown then cut
9. My tray was 11 x 7 inches and the slices came out an inch deep

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