KiteNest Nosh: Reindeer Tiffins
This festive take on the traditional tiffin is scrumptiously good, fun to make and topped with extra Christmas flavour.
Serves: 8
Ingredients:
- 120g vegan butter (I used Vitalite)
- 3 tbs caster sugar
- 3 tbs golden syrup
- 6 tsp cacao powder
- 225g crushed biscuits (I used digestives as they are already vegan)
- Handful of raisins or anything else you would like to add!
- 180g dark chocolate
- Edible eyes
- Glacier cherries
- Mini pretzels
Equipment:
- Saucepan
- Food processor or rolling pin
- 20cm/8” circular cake tin
- Microwaveable bowl
Method:
Step 1: Line or grease a cake tin and put to one side.
Step 2: Add the vegan butter, caster sugar, golden syrup and cacao powder to the saucepan and place over a low heat.
Step 3: Keep stirring the mixture until the butter has melted and the sugar has dissolved.
Step 4: In the meantime, either place the biscuits in a food processor and blitz until it resembles crumbs or place the biscuits in a sandwich bag and crush with a rolling pin (great if you’re having a tough day!).
Step 5: Add the crushed biscuits and raisins to the saucepan and mix everything together.
Step 6: Pour the mixture into the cake tin. This is your tiffin base.
Step 7: Break up the chocolate and melt in the microwave (take it out every 30 seconds to give it a stir and to prevent it from burning). Pour it over the top of your tiffin base. Place in the fridge for 1-2 hours until the chocolate is set.
Step 8: Once the chocolate has set, remove the tiffin from the cake tin and place it on a chopping board.
Step 9: Slice the tiffin into 8 triangles. To help cut the tiffin, I recommend running a sharp knife under hot water (this will help melt the chocolate slightly whilst cutting, and hopefully prevent the chocolate from cracking!). Use melted chocolate to stick on the eyes, add your cherries (for the nose) and pretzels for the antlers.
This recipe has been created by Ella Charlton. She's a wannabe chief who rediscovered her love of food after becoming vegan. You can marvel at her other plant-based recipes over at @vegella.lawson
