Tiffin Rocky Road - Easter Edition
Ingredients
For the biscuit
- 100g plain flour (gluten-free if needed)
- 50g teff flour (or other)
- 100g cold vegan butter, cubed
- 50g golden caster sugar
- 30g stem ginger, in syrup, finely chopped
- 1/4 tsp salt
- Or enough ready-made biscuits to roughly cover the base of the brownie tin
- 200g dark chocolate, roughly chopped
- 100g smooth almond butter
- 2 or 3 tbsp ginger syrup
- 50g chopped almonds
- 65g glace cherries, quartered
- 50g vegan marshmallows, larger ones roughly chopped or mini ones
- 35g unsalted pistachios, roughly chopped
Decoration
- 75g chocolate mini eggs
- 15g unsalted pistachios, roughly chopped
Preparation
Line a 20 x 20cm baking tin with baking paper.
For the biscuits
Preheat the oven to 180°C /160°C Fan.
Sift the flours into a mixing bowl and add the sugar, butter, finely sliced ginger, and salt. Use your hands to combine the mixture into a smooth dough.
Spread the biscuit mix evenly on the base of the tin and press it down with your hands or the back of a spoon. Prick lightly all over with a fork.
Place in the oven and bake for 20 minutes.
Remove from the oven and allow to cool.
While the biscuit is cooling, melt the chocolate by breaking it into a heatproof glass bowl placed over a pan with simmering water (Bain Marie).
Add the almond butter and ginger syrup to the melted chocolate and stir until combined.
Gradually fold in the cherries, marshmallows, pistachios, and chopped almonds until they are liberally coated in chocolate.
Roughly break up the biscuit with your hands and add it to the chocolate mixture. Stir to combine.
Tip the mixture into the lined baking tin, press it down firmly and evenly, filling about 4/5ths of the tin to about an inch in thickness.
Scatter the roughly chopped pistachios on top. If desired, press the mini eggs into the top for an Easter theme.
Cover with another sheet of baking paper and place in the fridge for a couple of hours to set firmly.
Once firm, slice into roughly even pieces.
Store in the fridge.