Christmas Pudding Chocolate Tiffin (Vegan Gluten-Free)
This Christmas Pudding Chocolate Tiffin is rich and chocolatey, made with plant-based and gluten-free ingredients and requires no baking. It’s the perfect festive upgrade to a much-love dessert.
I love a really good chocolate tiffin, one that melts in your mouth and is really chocolatey and rich. I also wanted to make a recipe that was a little bit healthier, but good-for-you ingredients, so unlike most tiffin recipes, this one does not container butter but uses coconut oil and almond butter instead. It also has molasses for that really Christmassy flavour as well as ginger, orange, nuts and topped with gingerbread cookies.
Why will I love this?
This tiffin is amazing:
- Rich and chocolatey
- Nutty, fruity and spices
- Orangey and gingery
- Tastes like Christmas in every bite
- Melt-in-your-mouth delicious
- Does not contain any butter
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free and nut-free
- Great to make ahead of time
- Ideal for gatherings, teas and parties
- Requires no baking
- Packed with nuts, dried fruits and pieces of crystallised ginger
- High in antioxidants from the cocoa powder
- Easy to make
- Fun to make with little ones
If you already love the sound of these bars, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and also see my favourite and recommended products in the “shop the recipe” section.
For the base:
- Coconut oil: this is instead of butter and makes these just as rich and “buttery”.
- Runny smooth almond butter: or you can use cashew or peanut butter, making sure it’s 100% nuts. To keep it nut-free, use sunflower seed butter or tahini.
- Maple syrup: for sweetness.
- Molasses: for the Christmassy flavour.
- Cocoa powder: this makes the base rich and chocolatey.
- Salt: for flavour.
- Ginger or digestive cookies: make sure they are vegan and GF and crush them up.
- Mixed dried fruits: I use a mix of currants, candied peel and raisins but any dried fruit is great.
- Crystallised ginger: these taste so Christmassy.
- Mixed nuts: I use a mix of pistachios and pecans but any nuts like hazelnuts, walnuts, almonds or cashews are great. Swap these for sunflower or pumpkin seeds, where needed.
- Orange: the zest of an orange adds so much flavour.
As for the chocolate top:
- Dark chocolate: use any dark chocolate and used Divine orange and ginger chocolatey which is so good for this recipe.
- Coconut oil: to allow the chocolatey to set more quickly and also to cut more evenly.
- Gingerbread cookies: I like to use the Oraginix ones or make my own using this recipe.
- Sprinkles: if you like.
Is this gluten-free and nut-free?
These tiffins bars are easily gluten-free, if your cookies and gingerbread are gluten-free. Make this nut-free, by swapping the nuts for sunflower and pumpkin seeds or even some extra cookies. Also swap the almond butter for sunflower seed butter or tahini.
How do I make this?
These tiffins come together in a few steps:
- Melt together the wet ingredients: until smooth.
- Stir together all the dry ingredients: to combine.
- Pour the chocolate mix over the dry: and stir really well to coat everything.
- Transfer to the lined tin: and press down firmly. Chill to set.
- Melt the dark chocolate for the top: until glossy.
- Pour the chocolate over the tiffin: and top with gingerbread cookies.
- Chill in the fridge for 1 hour: or until set.
- Remove from the tin and carefully slice: into squares.
How long will it last?
This tiffin will keep for up to 1 week in the fridge and you can freeze them too. Wrap them well and allow to defrost before eating.
What other recipes can I try?
For other Christmas ideas and no-bake treats:
- Gingerbread Caramel Chocolate Bars
- Chocolate Caramel Tart Bombe
- Chocolate Reindeer Sandwich Cookies
- Mince Pie Caramel Bars
- Chocolate Christmas Pudding Bomb
Christmas Pudding Chocolate Tiffin (Vegan Gluten-Free)
This Christmas Pudding Chocolate Tiffin is rich and chocolatey, made with plant-based and gluten-free ingredients and requires no baking. It’s the perfect festive upgrade to a much-love dessert.
Ingredients
For the Base:
- 100g coconut oil, melted
- 60g smooth runny peanut or almond butter
- 60ml maple syrup
- 1 tbsp molasses
- 45g cocoa powder
- A pinch of salt
- 180g ginger or digestive cookies, crushed
- 70g mixed dried fruits, with peel
- 30g crystallised ginger, chopped
- 50g nuts, chopped (e.g. pistachios and pecans)
- 1 orange, zested
For the Chocolate Top:
- 200g dark chocolate, chopped small
- 1 tbsp coconut oil
- 9 mini gingerbread cookies
- Sprinkles
Instructions
- Line the base and sides of an 8-inch/20-cm square tin.
- For the base, add the coconut oil, peanut butter, maple syrup and molasses to a large bowl and whisk until smooth. Now sift in the cocoa powder and salt and whisk again to combine.
- Pour in the cookies, dried fruits, ginger, nuts and orange zest and stir to a thick mixture, making sure everything is coated with chocolate.
- Spoon into the tin and press down to make an even base. Chill in the fridge for 30 minutes, until firm.
- For the top, add the chocolate and coconut oil to a heatproof bowl and warm in the microwave or over a pan of simmering water until melted.
- Remove the tiffin from the fridge and pour over the chocolate. Spread it all over and place on the gingerbread and sprinkles.
- Place back in the fridge and allow to set for 30 minutes.
- Remove from the tin and use a warmed, sharp knife to slice in 9 or 16 squares.
- Enjoy straight away or keep in the fridge for up to 1 week in a sealed container. Or, you can freezer for 1 month, wrapped, well and allow to defrost before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Christmas Pudding Chocolate Tiffin so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With tiffin love x
p.s. this recipe was first made with Divine Chocolate, but all opinions are my own and this blog post is not sponsored.
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