Blog, Treats

Vegan Biscoff Tiffin

OH. MY. probably the best tiffin I have ever tasted! First of all, I should really explain what Tiffin is, as I was unaware of how many people hadn’t heard of it before! It is a dessert typically made from crushed biscuits, golden syrup, raisins, and chocolate. I think the texture is what makes tiffin so unique as it melts in the mouth, but you also get a juicy burst of flavour from the raisins and a sweet crunch from the biscuits.

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Tiffin is one of my favourite things to make because it is hassle-free, and doesn’t require lots of ingredients. It’s one of those desserts that you can guarantee will go down a treat!

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I’m collaborating with the lovely Blogtastic food to vegan-ify some classic desserts and sweet treats, and so naturally I wanted to put a vegan spin on one of my favourites. This tiffin is made using Biscoff (yes, they’re actually vegan!), and I think it only adds to the flavour! Sometimes tiffin can be quite rich, but I find with the addition of biscoff biscuits it balances out the sweetness from the chocolate.

When I shared this with family and friends, I didn’t tell anyone that it was vegan. I think people always expect to taste a difference between vegan and non-vegan desserts, but with this tiffin, you really can’t! I was actually told it tasted better!

 

Ingredients:

(makes 9 squares)

  • 4.5 tbsp of agave nectar
  • 150g of unsalted butter (I used dairy free flora)
  • 250g of vegan chocolate (put 50g aside)
  • 50g of white chocolate
  • 250g of biscoff biscuits, 100g put aside
  • 150g rich tea biscuits

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Method:

  1. Measure out all your ingredients beforehand and line a square tin with greaseproof paper or cling film (I used clingfilm) with enough to overhang the tin.
  2. Place a glass bowl over a barely simmering pan of hot water and add the 200g of chocolate, butter, and agave nectar until melted. Leave to cool for 15-20 minutes.
  3. Meanwhile, crush the biscuits in a food bag until there are no large pieces of biscuits left.
  4. In a separate bowl add all the dry ingredients (raisins, rich tea biscuits, biscoff, and remaining chocolate, broken into pieces) and mix.
  5. Once the chocolate has cooled, gradually add the dry mix, until it starts to come together.
  6. Spoon into a square tin, and pack the mixture down with the back of a spoon, then leave to chill in the fridge for 2 hours.
  7. Melt the remaining milk chocolate to coat the top of the tiffin, then once completely set, repeat for the white chocolate and drizzle all over.

In terms of storing the Tiffin, this all comes down to preference! If you like a bit of bite to your tiffin store it in the fridge, but otherwise, it’s perfectly fine out of the fridge. To serve, I crumbled biscoff on top and topped with raspberries, but you could also serve with a scoop of ice cream.

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For more vegan dessert inspo be sure to check out this lemony goodness! Hope you like this recipe,

Jazzy B ❤

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Blog, Treats

Greek Yoghurt Desserts

We all know the feeling when you’ve had a lovely dinner, but you would love something sweet after, that won’t make you feel guilty.  I’ve created my go-to greek yoghurt ‘desserts’ for when the sweet cravings are real! Also, they taste pretty similar to the actual desserts I’ve based the recipes off of, without all the sugar and saturated fat. If you are a vegan you can easily substitute the greek yoghurt for a vegan alternative such as Alpro. I have tried this myself, and the recipes still taste just as good. Let’s get into the desserty goodness…

1) Apple Crumble

If you love your traditional British desserts, then this is the one for you. I’ve added Myprotein toffee flavdrops which sweeten’s it up and adds something extra to this dessert. Also by using granola, it replaces the crumble without adding all the fat and sugar that would usually go into the traditional dessert.

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Ingredients:

  • x1 apple, sliced (I used Gala apples)
  • Greek yoghurt
  • Toffee flavdrops (available from Bulkpowders or Myprotein)
  • Granola (Preferably reduced sugar)
  • A drizzle of honey
  • Chia seeds (optional)

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2) Strawberry shortcake

SO good! The combinations of the crunchy shortcake biscuits and the fresh strawberries makes this taste so dreamy. To sweeten it, I drizzled some honey over and sprinkled some chia seeds to add in some healthy fats and omegas.

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Ingredients:

  • x1 crumbled shortbread biscuit
  • Strawberries
  • A drizzle of honey
  • Greek yoghurt
  • Chia seeds

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3) Banoffee pie

This one looks a lot unhealthier than what it actually is, as it uses sugar-free digestive biscuits (from a brand called Siro, which I purchased from Sainsbury’s ) and a grating of dark chocolate.

 

Ingredients:

  • Dark chocolate chips or grated dark chocolate
  • Toffee ‘flavdrops’ (Myprotein)
  • 1/2 a banana, sliced
  • x1 digestive biscuit, crumbled
  • Greek yoghurt

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4) Eton Mess

Saving the naughtiest one until last! This pretty much is the real thing except without the cream, making this one somewhat healthier without compromising the flavour. Also, this is definitely my favourite one of the bunch as Eton Mess is one of my favourite summer desserts. I found some tiny coconut meringues in M&S that make this taste so good.

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Ingredients:

  • Mini meringues, whole or crumbled
  • Strawberries
  • Chia seeds
  • Greek yoghurt
  • Honey (optional)

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I hope you try a few of these out as they are so delicious! Thank you for reading,

Jazzy B ❤

Recipies, Treats

Chai Spiced Banana Bread

Yep. It’s another banana bread recipe because I love it so much! This time, I’ve spiced it with all of the warming flavors from a chai latte such as ginger, nutmeg, and cinnamon.

This is refined sugar-free and doesn’t use any butter also, I’ve added spelt flour which has many benefits such as stimulating the immune system and encouraging healthy digestion. What I like most about this recipe is that it’s not too sweet, unlike traditional banana bread, which allows for the spice combinations to be tasted.

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Chai spiced banana loaf, topped with pecans, walnut halves and a drizzle of honey.

Ingredients

Dry mix:

  • 65g oats blitzed into a flour
  • 80g of spelt flour
  • 1.5 tsp of baking powder
  • 1 tsp of ginger
  • 1.5 tsp of cinnamon
  • 1/2 tsp of nutmeg
  • 1/2 tsp of mixed spice
  • 1/2 tsp of salt

Wet mix:

  • 2.5 very ripe bananas
  • 2.5 tbsp of honey
  • 1/3 of a cup of milk
  • 1/4 of a cup of melted coconut oil

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Method

  1. Preheat the oven to 180 degrees, and grease a loaf tin with coconut oil
  2. Mix all the dry ingredients together in a large bowl
  3. In a separate bowl, mash the banana until they form a pulp, then add the eggs, vanilla extract, coconut oil and milk
  4. Pour the wet ingredients in with the dry and fold together
  5. Pour the batter into the loaf tin, and top with slices from the leftover banana, and pecans and a drizzle of honey
  6. Place in the oven for 45-60 minutes, or until a knife comes out clean

Tip: if the pecans start to brown too much, then place tinfoil over the loaf tin.

Nutritional Info

serves 12, per slice

  • Calories – 121
  • Carbs – 17.9
  • Fat – 4.35
  • Protein – 2.8

I hope you enjoy this autumnal take on a classic treat,

Jazzy B ❤

Recipies, Treats

Chocolate & Salted Caramel Banana Bread

Despite the title…this is actually a healthy, high-protein, yummy alternative.

I love baking, however recently I haven’t been able to bake as much as I would have like to, what with uni and work keeping me busy. However, no matter how busy I am, I can always spare some time to make this treat. Also, it’s a great way to use up those sad, overripe bananas that no one likes!IMG_6777[1]

Another thing that I love about banana bread is that it will last for a good 3-4 days in an airtight container, so I know it’s always there when I need my 3pm-pick-me-up.

So here’s the recipe for this weekend treat, I hope you enjoy it just as much as I do 🙂

 Ingredients:

  • 85g of wholemeal flour
  • 50g of oats
  • 1 & 1/2 scoops of salted caramel protein powder or chocolate (6 smaller scoops for Protein Worlds powder)
  • 1/ & 1/2 tbsp of cocoa powder
  • 2 ripe bananas, mashed
  • 2 tbsp natural yogurt
  • 1 tsp of baking powder
  • 1 tsp of Maca powder (optional, but adds to the caramel taste)

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Method:

  1. Preheat your oven to 170 degrees and lightly grease a loaf tin
  2. Combine all of the dry ingredients
  3. Add the mashed banana, egg whites, and yogurt and mix together
  4. Place any toppings of your choice on top (I used pumpkin seeds, oats, banana slices, and a drizzle of agave nectar)
  5. Pour the mixture into the loaf tin and place in the oven for between 25-35 minutes

Nutritional Info:

Per Slice (serves approximately 10-11 slices):

  • 85 calories
  • 12g carbs
  • 6.3g protein
  • 1.1g fat

Jazzy B ❤