Posted in Recipes on 20.12.2018
Vegan Chocolate Tiffin
prep: 15 mins / cook: 0 mins / inactive: 60-120 mins / total: 1 hour 15 mins / quantity: approx 26 squares Print recipe?
So what is Tiffin?
Tiffin is a form of cake-like confection composed of crushed biscuits (most commonly digestive biscuits), sugar, syrup, raisins, cherries and cocoa powder, often covered with a layer of melted chocolate. Unlike regular cakes, tiffin does not require baking. Instead, following preparation of the mixture, the confection is chilled until set. As a consequence the product may also be known as “fridge cake” or another similar term. It was invented in the early 1900s in Troon, Scotland.
Crushed Oreos, dried fruits, golden syrup, rich dark chocolate and peanut butter are all crammed into this vegan chocolate tiffin, making it the perfect indulgent treat!
Don’t be fooled when making this and you pour it into a relatively small container to set. This vegan tiffin recipe cuts into LOTS of nice little bite sized pieces and delivers a rich, fruity, crunch with literally every morsel.
Whats in it?
Sultanas and dried dates for chewy sweetness
Dairy free spread to give the whole thing a meltingly soft texture
Raw cacao powder for extra chocolateyness
Crushed biscuits for the iconic tiffin crunch
Peanut butter for, well, the sake of it because PEANUT BUTTER
And the most important thing that brings it all together – chocolate. Doisy & Dam’s Maca, Vanilla & Cacao Nibs to be exact. This is the most gorgeous vegan chocolate and with a little bit of a superfood boost we can pretend this chocolate tiffin is sorta healthy right?
How to make this Vegan Chocolate Tiffin
This is one of those super quick and easy recipes, perfect for making with your kids. Simply warm the golden syrup & peanut butter, add the chocolate and margarine and stir until melted. Add the chopped figs and crushed biscuits and pour into a deep tray to set. Super simple and super tasty too!
This Vegan Tiffin would also make a great last minute gift
They take only a handful of minutes to make and a little chilling time. Then just wrap in some crinkly cellophane or a little cardboard box and attach a pretty bow! And who doesn’t love a handmade gift? Especially if it’s chocolate flavoured!
I’m a huge fan of handmade gifts. It’s so easy to fall into the trap of must buy, must buy, especially at Christmas. But it’s truly very special to receive something that’s been lovingly hand made 🙂
- Christmas Spice Chocolate Truffles
- Coconut, Almond and Chocolate Cookies
- Crunchy Peanut Butter Shortbread
All really simple to make, wrap and gift and all very popular with everyone that’s tried them!
If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
Vegan Chocolate Tiffin
prep: 15 mins / cook: 0 mins / inactive: 60-120 mins / total: 1 hour 15 mins / quantity: approx 26 squares
- 4 tblsp (180g) golden syrup
- 1/3 cup (110g) peanut butter
- 1 x 80g bar Doisy & Dam – Maca, Vanilla & Cacao Nibs
- 1/2 cup (120g) dairy free spread – I used Vitalite
- 4 tblsp raw cacao powder
- 1/3 cup (65g) sultanas
- 1/4 cup (40g) dried figs (this is about 3-4 figs)
- 1 cup (200g) biscuits – I used Oreo thins
- Into a medium saucepan put the golden syrup and peanut butter and very gently warm. Do not boil this mixture or the nut butter might separate
- When it's just warm break the chocolate into pieces and add along with the margarine and stir everything together until completely melted
- Stir in the cacao powder and sultanas
- Roughly dice the figs into small pieces and add those to the pan
- Using your hands crush the biscuits into the pan (see note)
- Give everything a really good stir together until all the fruits and crushed biscuits are completely coated with the chocolate mixture
- Line a 7 1/2 x 5 1/2 inch (19 x 14 cm) container with a piece of cling film or parchment, covering the base and sides then pour in the tiffin mixture, smothing out so it's level
- Pop in the fridge for an hour or two until set then lift out of the container, remove the parchment or cling film and cut into approximately 26 squares. This may seem a lot of squares for a small amount of mixture but it's really rich and gooey!
- Store in an airtight container in the fridge
- Because I used the Oreo thins they're very easy to crush with just your hands. If you use another type of biscuit you may need to put them in a ziplock bag and crush with a rolling pin
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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