Vickys Christmas Tiffin Slice, GF DF EF SF NF Vegan
Vickys Christmas Tiffin Slice, GF DF EF SF NF Vegan

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vickys christmas tiffin slice, gf df ef sf nf vegan. One of my favorites. This time, I am going to make it a bit tasty. 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 on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Vickys Christmas Tiffin Slice, GF DF EF SF NF Vegan is something which I have loved my entire life. They’re nice and they look fantastic.

Vickys Chunky Chilli Bean Soup, GF DF EF SF NF. An easy gluten-free pancake recipe with a dairy-free and Vegan option. You need of Green and red piping icing.

To get started with this recipe, we have to first 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 cook it.

The ingredients needed to make Vickys Christmas Tiffin Slice, GF DF EF SF NF Vegan:
  1. Get 150 g sunflower spread (5 oz)
  2. Prepare 150 g vegan chocolate such as Plamil brand (5 oz)
  3. Get 320 g condensed coconut milk (12 oz) - see my free-from recipe
  4. Take 500 g digestive-style biscuits - see my previous recipe(17.5 oz)
  5. Take 70 g desiccated coconut (1 cup)
  6. Make ready 70 g glacé cherries or dried cranberries (1/2 cup)
  7. Make ready Topping
  8. Take 200 g vegan chocolate (7 oz)
  9. Make ready 120 ml coconut cream (1/2 cup)
  10. Take Green and red piping icing

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Steps 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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