Christmas Tiffin (Gluten Free, Vegan)
Crunchy, sweet and full of all the wonderful Christmas flavours you could ever want. Tiffin or rocky road either way. This Christmas tiffin is a chocolately spiced delight. Gluten free and vegan.
Tiffin or Rocky Road. What’s the Difference?
Generally speaking it’s the addition of marshmallows, that turns a tiffin into rocky road.
In reality they are very similar and the terms are used interchangeably.
What biscuits can be used?
I choose to use the schar spekulatius biscotti biscuits. They are easy to find in most major UK supermarkets. With a great ginger spice flavour and nice crunch to them. Making them a great option for this Christmas tiffin recipe.
Alternatively you could use any gluten free, vegan biscuit. Picking one that is already flavoured will enhance the overall flavour. Another great option would be gingerbread men. Grab the recipe for them here.
Try These Recipes Next
Iced Gingerbread Loaf (GF, DF)
Optional Add Ins
Popcorn
Cereal
Mini marshmallows
Dried fruit
Nuts
Coconut
Biscuits
Kid Friendly Recipe
Since this Christmas tiffin requires no baking and minimal equipment. It’s a great Christmas treat to get they whole family in the festive spirit.
Ingredients Needed For Christmas Tiffin:
- Spekulatius Biscuits
- Dried Cranberries
- Shredded Coconut
- Flaked Almonds
- Dark Chocolate
- Dairy Free Chocolate
- Gingerbread Fruit Syrup
- Ground Cinnamon
Final Result
A kid friendly Christmas treat to make. Which is super easy and requires no baking. Crunchy, sweet and delicious it’s sure to be a big hit with everyone. Its gluten free and vegan too.
Christmas Tiffin (Gluten free, Vegan)
Crunchy, sweet and full of all the wonderful Christmas flavours you could ever want. Tiffin or rocky road either way. This Christmas tiffin is a chocolately spiced delight. Gluten free and vegan.
Ingredients
- 170 grams Dairy free dark chocolate
- 100 grams Spekulatius biscotti or other spiced biscuits
- 30 grams Dried cranberries
- 30 grams Flaked almonds
- 30 grams Gingerbread fruit syruo or other liquid sweetener
- 15 grams Shredded coconut
- 1 tbsp Ground cinnamon
Instructions
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Add dark chocolate, butter, ground cinnamon and gingerbread fruit syrup to a small saucepan. On a medium low heat stir until everything has melted.
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Break biscuits into small pieces and add into the melted chocolate mixture. Stir to combine.
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Mix in the dried cranberries, shredded coconut and flaked almonds into the chocolate and biscuits.
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Line a rectangle baking dish with greaseproof paper. Scoop the tiffin mixture into the lined baking dish and spread it out.
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Place the baking dish into the fridge to set. Around 45 minutes or until its solid.
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Remove from fridge and take the tiffin out of the baking dish. Remove the greaseproof paper and cut the tiffin into 8 equal slabs.
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Store tiffin in an airtight container. Either at room temperature or in the fridge.
