Naughty but nice vegan tiffin

Hey everyone! Merry xmas! I just needed to quickly slip you this recipe in case you’re in need of a christmas eve treat along with hot chocolate and a cute movie by the fire. Basically, I made the most delicious, rich, crunchy and fruity tiffin: it’s basically a bit like an ol’ skool ‘fridge cake’ but slightly posher.

It’s very easy to throw together, and whilst it is by no means healthy, you only need a little bit. And even if you need more than a little bit…it is Christmas, and vegan Christmas can be tough enough without trying to be all virtuous and whatnot.

Serves 6-8

Ready in 10 mins + 2 hours chilling time


  • 150g dark chocolate (no dairy, obviously)
  • 50g creamed coconut
  • 1 tbsp. coconut oil
  • 1 tbsp. golden syrup, maple syrup or honey
  • 1 tsp. of vanilla essence- or of coffee granules if this is for grown-ups
  • 50g raisins or other dried fruit
  • 50g brazil nuts or other nuts, very roughly chopped
  • 100g hobnobs (or other vegan friendly cookies)


  • Boil the kettle. Place your raisins in a mug and top with hot water- soak for 5 minutes. This makes them nice and juicy.
  • Crumble the creamed coconut into a large heat-proof bowl and add 4 tbsp. hot water. Stir well until the cream is a nicely dissolved paste. Now, add in your chocolate, syrup, oil and vanilla/coffee, and set the  bowl on a pan of simmering water to melt down.
  • Once it’s melted, crumble in the biscuits, and add the nuts. Drain the raisins and add them in too.
  • Stir everything together and then pour into a clingfilm lined bowl. Leave in the fridge to harden. This takes about two hours.
  • Now, turn it out and cut into slices. Serve to the people you love.




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