Festive Recipe: Vegan Chocolate & Marshmallow Tiffin

With just a week to go before Christmas Day finally arrives, the to-do lists, last-minute changes to your menus, final gift purchases and calendar’s bursting with catch ups are sure to wear even the most organised of us out. If you still have lots to do, or you’re done and dusted and rejoicing in the calm before the storm, here’s a classic sweet treat that is, not only super quick and easy to create, but also is guaranteed to get a wonderful response from all those who get to taste them.

Head Chef, Marcin, has chosen this simple treat recipe, which he enjoys making with his family with Christmas tunes playing in the background. These tiffins are best served with your feet up, whilst nursing a steaming hot mug of tea!

This delicious recipe is vegan-friendly and ideal for those who have a dairy intolerance. Please do just check the ingredients of the biscuits when purchasing to ensure they have no milk or butter derivatives.  The joy of this recipe is that it can easily be adapted to fit the ingredients you already have sitting in your larder (change the nuts, the chocolate, the biscuit etc).  If you do choose to add more ingredients, make sure to increase the quantity of chocolate to avoid this getting too dry.

Did you know that we have a dedicated Vegan menu launching from January, which will complement our delicious and popular gluten-free menus?  For more information, keep an eye out on social media and our newsletters.


  • 75g Coconut oil, plus extra for the baking tin
  • 250g vegan dark chocolate (70% or more), roughly chopped
  • 2 tbsp golden syrup
  • 75g ginger nuts*
  • 75g digestive biscuits*
  • 50g Dandies all natural vanilla marshmallows, chopped
  • 50g dried cranberries
  • 50g pistachios, toasted and chopped

many supermarkets offer vegan-friendly biscuits, do just double check packaging before purchasing 


  • Lightly grease a square cake tin (guide 20cm) with coconut oil and line the base with greaseproof paper.
  • Combine the chopped chocolate, coconut oil and golden syrup in a bowl and melt in the microwave in short bursts, until smooth and glossy in texture.
  • Break up the ginger nuts and digestive biscuits into a bowl, add the dried cranberries, chopped marshmallows and pistachios.
  • Combine the chocolate mixture into the biscuit bowl and give everything a really good mix to combine and ensure there are no dry bits.
  • Spoon the tiffin into the prepared tin and, using the back of the spoon, smooth out the top and press down to make solid.
  • Chill the tiffin in the fridge for at least two hours (or until the mix has turned hard).
  • Once set, cut into squares (mini or large depending on your appetite!).
  • These will keep for up to 5 days in a fridge (as if they will last that long!).


On behalf of Mawa and all the team at The Exchequer, wishing you a relaxing Christmas and good health and happiness for 2019. If you are looking to dine with us during the Christmas period, please do check our Christmas Opening Hours.

We look forward to seeing you soon.