Marshmallow Tiffin – VeganMoFo Day 3

Day 3 of VeganMoFo 2018! It’s another sweet recipe coming your way today. The prompt for today’s MoFo post is “Inspired by a leader of a place, country, or group”. I tried to think of leaders with food associations and I ended up thinking royal – specifically Prince William, seven years ago, getting married. A royal wedding cake you’d think would be fruit cake – pretty traditional, right? But for his wedding, the prince requested a tier of his favourite tiffin! Being a prince and all he was able to get McVities to make it for him, enough to serve 600, but I decided to create a vegan version which instead makes about thirty servings.

tiffin1

Tiffin – in this case, referring to a dessert and not an Indian meal – is an unbaked cake make from crushed biscuits and chocolate at its most basic. In many cases, it also has raisins or other dried fruit, but those are controversial ingredients as many people don’t like them, so I replaced them with marshmallows. I used the mini Freedom Mallows but you can use whatever vegan marshmallows you have, if they’re big just chop them into smaller pieces. Many people use digestive biscuits for tiffin, but like Prince William himself I prefer using rich tea biscuits as, contrary to their name, they’re not as rich and carry the chocolate well! If you can’t get rich tea biscuits you will want to use a plain crunchy biscuit.

tiffin3

I used white chocolate as well as plain chocolate here – just in the topping, marbled, but if you can’t get vegan white chocolate, plain chocolate works just as well!

Vegan Marshmallow Tiffin

  • Servings: 30 small tiffin bars
  • Print

Ingredients

  • 300g vegan dark chocolate
  • 3 tbsp golden syrup (or sub for maple/agave/vegan syrup of choice)
  • 75g vegan butter (I used vitalite)
  • 250g rich tea biscuits, broken up (pulse them in a food processor until mostly chopped)
  • 50g mini marshmallows
  • To top
  • 100g dark chocolate
  • 100g vegan white chocolate

Directions

  1. Prepare and line a baking dish with non-stick paper.
  2. In a large bowl, melt together the dark chocolate, golden syrup, and vegan butter. Either do this in the microwave or in a double boiler on the stove.
  3. Into the melted mixture, add the biscuits and marshmallows, and stir until fully coated.
  4. Press all of this into your lined baking dish, try to make it even!
  5. In two separate bowls, melt the remaining dark chocolate and the white chocolate. Place blobs of each on top of the tiffin mix, and use the back of a spoon to swirl them around to create a marbled effect.
  6. Place in the fridge for 2+ hours until fully set, and then cut with a sharp knife.

 

3 thoughts on “Marshmallow Tiffin – VeganMoFo Day 3

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