Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Vickys Christmas Tiffin Slice, GF DF EF SF NF Vegan. one of my favorites . This time, I will make it a little bit tasty. This will be really deliciou

The Ingredients need to make Vickys Christmas Tiffin Slice, GF DF EF SF NF Vegan:

1. You need 150 g of sunflower spread (5 oz)
2. You need 150 g of vegan chocolate such as Plamil brand (5 oz)
3. It’s 320 g of condensed coconut milk (12 oz) - see my free-from recipe
4. Prepare 500 g of digestive-style biscuits - see my previous recipe(17.5 oz)
5. It’s 70 g of desiccated coconut (1 cup)
6. It’s 70 g of glacé cherries or dried cranberries (1/2 cup)
7. You need of Topping
8. You need 200 g of vegan chocolate (7 oz)
9. Prepare 120 ml of coconut cream (1/2 cup)
10. You need of Green and red piping icing

Step 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. Dont 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

So that’s going to wrap it up with this exceptional food Vickys Christmas Tiffin Slice, GF DF EF SF NF Vegan. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!