- 250g x Hobnob biscuits
- 50g x Crushed pecans
- 60g x Desiccated coconut
- 100g x Glace cherries, halved
- 125g x Vegan butter
- 2 x Tbsp golden syrup
- 2 x Tbsp cocoa powder
- 1 x Tbsp sugar
- 50g x White vegan chocolate buttons
- 500g x Vegan chocolate
1. In a freezer bag crush the Hobnob biscuits (only roughly bash them, leaving some chunky bits).
2. Add the coconut, crushed pecans and halved cherries to the bag with the hobnobs and shake, making sure everything is mixed.
3. In a pan on a low heat add the vegan butter, golden syrup, sugar and cocoa powder. Allow the ingredients to melt.
4. Turn off the heat, place the mixture from the bag in the pan and combine them.
5. Spoon the biscuits into a baking tin and flatten them to the bottom. Place the tin in the fridge to cool.
6. Break the dark chocolate in to pieces and melt in the microwave (in a bowl of course). Keep a close eye on this as it could burn if left too long.
7. Once the chocolate has melted, spread it over the top of the mixture in baking tray and place back in to the fridge.
8. Now melt the white chocolate in the microwave. Once melted make a squiggly pattern over the top of the dark chocolate using a spoon.
9. Now place in the fridge for at least 2 hours to properly set. I cheated a little by putting the tray in the freezer for around 30 mins.
8. All you need to do now is cut it and serve.
This is a tribute to grandma Chick…who was a simply marvellous lady! A grandma who always had fantastic tales of the land army, being a fabrics teacher and growing up in Nook.
My grandma was a great cook… but mainly cooked meat dishes. However as she got older I would go to her house and she would often say she felt she could be a vegetarian because she didn’t really like meat. She did also like the Linda McCartney sausages I would take round 🤣. Unfortunatly the meals on wheels people only seemed to do meat then ☹.
My favourite recipe of hers was Tiffin. This recipe is the same as grandma’s except all my ingredients are vegan and I put vegan white chocolate on the top for a classy edge! This recipe is so easy, I had my god children Bill and Emi helping me! They gave the recipe a thumbs up 👍👍. It is a flocking good recipe that has been passed down for generations, from Tweed’s to Fairbank’s, to the Wharton’s and now to you. Enjoy 🖖