Vegan Mini Egg Tiffin for Easter

5 from 3 votes

This Easter make a batch of vegan mini egg tiffin which is a no-bake chocolate traybake. A fun springtime snack.

Prep Time15

Total Time15

Course: Snack

Cuisine: Scottish

Servings:

Calories: 254kcal

Line a 20cm x 20 cm (8 inch x 8 inch) square brownie pan. You can use a longer, rectangular pan but the bars will be thinner.
Crush the mini eggs and set aside.
In a pan (or large microwavable bowl) add the butter, golden syrup, cocoa powder and salt and melt.
Add the Jelly tots and first batch of mini eggsand mix well.
Whizz the biscuits to a fairyly fine crumb in a food processor or crush in a bowl with the end of a rolling pin, then add to the cocoa mixture in a mixing bowl.
Spoon into the lined brownie pan and press down evenly until well packed, then pop in the fridge to set.
Once set melt the chocolate. You can melt it in a bain marie (see notes below) or in a bowl in the microwave (keep an eye on it, it doesn't take long).
Pour the melted chocolate over the tiffin and smooth out in an even layer and pop back in the fridge,
When the chocolate is partially set, score the squares or bars with a knife, then top with the extra mini eggs, avoiding the cut lines.
Pop in the fridge to set them cut into squares or bars.
Enjoy!

Instead Jelly tots you can add raisins.
Maple syrup can be used instead of golden syrup, but golden syrup has a wonderful caramel flavour
These bars can be kept in the fridge for up to 5 days in an airtight container.
You can also freeze these bars. Wrap the whole tiffin or individual bars in freezer-friendly baking paper and store in a freezer bag in the freezer for up to 2 months. Take one out when you need a treat. They don't take long to defrost in the fridge.