The Best White Chocolate, Cranberry & Ginger Tiffin (Gluten Free, Vegan)

Prep: 70 minutesCook: 0 minutesTotal: 70 minutes
Yield: serves 6Category: Desserts
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This packed white chocolate tiffin is so delicious and the perfect dessert to make when you need something to impress that is really quick and simple to make. I use cranberries, ginger and pistachios in this recipe and the flavours give it a really festive feel! However, as this is a really versatile recipe you could switch up your fillings to whatever you prefer and make this all year round.

Not only is this a versatile recipe but it is also really convenient! As this white chocolate tiffin does not need to be baked it can be quickly thrown together when you are in a hurry and popped in the fridge to set. You can keep this in the fridge once it has set but I personally prefer it stored in the freezer. Not only does this give the tiffin a firmer texture, which I prefer, but it helps to extend its shelf life allowing it to last longer.

I am a huge fan of ginger so like to use ginger biscuits in this, however, you could just use digestives if you aren’t the biggest fan especially as this recipes includes stem ginger too. If you fancied trying this recipe using a dairy free milk or dark chocolate instead of white you would just need to do a straight swap with the chocolate without deviating from the method. You could even try this with regular dairy containing chocolate and butter if you don’t follow a dairy free diet.

I use a brownie tray that is 8″ x 8″ for this but you could use a different sized tray if needed, the slices of tiffin may just end up being slightly thicker or fatter. I slice this into six slices but you may prefer to cut it into more.

I have called this ‘tiffin’ which is a little bit of a stretch so maybe ‘fridge cake’ would have been a more fitting title. Either way it is absolutely delicious and a great way to use up any half full bags of nuts, dried fruit and biscuits left over from your Christmas celebrations, or any other celebrations at that.

If you are a fan of the flavours in this white chocolate tiffin you might like my Christmas Cookie recipe which can be found here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 250g 1 + 1/2 cups dairy free white chocolate
  • 200g 1 + 3/4 cups free from ginger biscuits
  • 100g 1/2 cup dairy free butter
  • 4 tbsp golden syrup
  • 1 handful dried cranberries
  • 1 handful shelled pistachios
  • 1/2 handful stem ginger
  • pinch cinnamon

Method

  1. Crush the ginger biscuits into pieces, don't worry if they are not all the same size, and add to a large mixing bowl
  2. Roughly quarter the pieces of stem ginger and add to the bowl along with the cranberries, shelled pistachios and cinnamon
  3. Place the white chocolate, golden syrup and butter in a bowl and melt using a Bain-Marie, stirring occassionally to bring all of the ingredients together
  4. Scrape the melted chocolate mixture into the bowl containing the other ingredients and mix well, ensuring everything is well combined and the ingredients are well distributed throughout
  5. Empty the mixture into an 8" x 8" brownie tray lined with parchment paper and use the top of a spoon to spread it into each corner and flatten out the top
  6. Scatter with any additional toppings and place in the fridge to set for a minimum of one hour

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