Ingredients

175g Dairy free spread
400g dairy free chocolate broken into chunks
140g golden syrup
20ml sunflower oil
400g crushed digestives
75g sultanas
50g glacé cherries roughly chopped
25g cranberries chopped into fine pieces
25g pistachio roughly chopped

Introduction

This is one of the sweet treats on our vegan/ plant based afternoon tea. Our vegan afternoon tea at Metrodeco has proved increasingly popular over the last few years. As people chose, for animal welfare or environmental reasons or just as a lifestyle choice, our meat and dairy free Afternoon Tea we look for bakers who use quality ingredients and take their plant based bakes seriously in terms of offering items that deliver on taste as well as on ethics. We make our own vegan cream and use local suppliers for as much as possible so that we are aware of our carbon footprint. We have stopped using suppliers that can’t give us an alternative to plastic and offer a range of plant based alternatives to dairy milk at no extra cost. This is the same with our vegan afternoon tea as we don’t want customers to feel they are being exploited for their choices, even though in terms of baking dairy free often is more expensive to produce.

Method

Place butter , chocolate and syrup into a large pan and melt on a low temperature and stir until melted.

Put aside 30 ml of the melted chocolate mix and add to oil and put aside.

Mix the crushed biscuit into the pan and stir well.

Add the sultanas and cherries and mix well.

Place mix into a lined brownie tin and press down well.

Pour the chocolate mix evenly over the surface of the tiffin and sprinkle with cranberries and pistachio

Place in fridge for 4 hours or in the freezer for an hour .

To cut: run a knife along the sides of the tin and pull lightly out. Place on a bread board and using a sharp knife cut into desired portions.

Stores in the fridge for a week.

Celebrates local
Celebrates local
Features more veg
Features more veg
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