Recipe of Perfect Vickys Christmas Tiffin Slice, GF DF EF SF NF Vegan

Vickys Christmas Tiffin Slice, GF DF EF SF NF Vegan

Vickys Christmas Tiffin Slice, GF DF EF SF NF Vegan is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Vickys Christmas Tiffin Slice, GF DF EF SF NF Vegan is something that I’ve loved my whole life. They’re nice and they look fantastic.

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys christmas tiffin slice, gf df ef sf nf vegan. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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

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

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