For this delicious recipe, use a dairy free dark chocolate like Green & Black's Organic Dark Chocolate (there are other brands on the market). McVitie's, Asda, Sainsbury's and Waitrose all do Rich Tea biscuits which are vegan friendly because they're dairy free.
Ingredients:
75g of rapeseed or coconut oil
200 g of vegan dark chocolate, roughly chopped
2 tbsp golden syrup (see Tips)
200g vegan ginger nuts or rich tea biscuits
100g dried cranberries
50g pistachios, toasted and chopped or 50g raisins (optional)
Instructions:
1. Oil a 20cm square tin with oil and line the base with baking parchment. Melt the chocolate with the oil and golden syrup in the microwave in 30-second bursts until smooth and glossy.
2. Break the ginger nuts or rich tea biscuit into small pieces in a bowl, then add the dried cranberries and pistachios/raisins. Scrape in the chocolate mixture and give everything a good mix to combine, then spoon the tiffin into the tin. Use the back of the spoon to smooth out the top and press it down, then chill in the fridge for 2 hrs or until set hard. Once set, cut into 25 mini squares. Will keep for a week in the fridge.
Inspired by Vegetarian Good Food