• Molly Buszard

RECIPE: Vegan Fruit and Nut Tiffin

I love re-creating recipes of foods that I used to eat all the time before I found out I was gluten intolerant. If I am able to also make them dairy free and vegan friendly its even better. Especially when it still tastes just as good!


INGREDIENTS:


100g Dairy Free Chocolate/85% Plus Dark Chocolate

20g Puffed Rice or 2 Plain Rice Cakes 80g Gluten Free Vegan Biscuits (I used Dover Farm Ginger Cookies!)

20g Coconut Oil

20g Maple Syrup

60g Dried Fruit (Cranberries, Raspberries, Raisins, Currants etc.)

30g Walnuts


METHOD:


1.) Melt the chocolate with the coconut oil in a bowl over a boiling pan of water.

2.) Using a rolling pan, put the cookies into a sandwich bag and bash up the cookies into small chunks. If you are using rice cakes, do the same with these.

3.) In a mixing bowl add the broken up cookie chunks, rice cakes/puffed rice. Add the rest of the dry ingredients, you might need to break the walnuts up a little bit.

4.) Once the chocolate is melted, stir through the maple syrup.

5.) Pour the chocolate mixture over the dry ingredients. Mix everything together, making sure all the dry ingredients are coated.

6.) Pour the mixture into a non-stick square dish. Using baking parchment and your hands or a non-stick spatula, press down the mixture so that it all squeezes together. This will make the bars hold together better.

7.) Put in the fridge to set for about 30 minutes to an hour!

8.) Bring out the fridge and cut into 10 tiffin bars.


Store in the fridge in an airtight container for around a week.



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