When I originally posted these tiffins I had a few people ask what they were. I was confused, I thought everyone knew what they were. That’s when I googled it, and I found out they are a British chocolate biscuit cake that originated from Scotland. But clearly they haven’t made it across the pond!

They are basically butter, digestive biscuits, sugar and chocolate all mixed together and put to set in the fridge. Have I convinced you? It’s the kind of thing you make when you’re a kid because its so simple to make and is full of chocolate and sugar. Maybe I’m still a kid, but a recipe that requires no baking and tastes like heaven is a win-win for me.

My Instagram feed this week has been filled with chocolate recipes because its ‘national chocolate week’ so I have been craving it more than ever. There is actually a website that I discovered recently called foodimentary and if you have ever needed an excuse to eat your favourite food/drink, chances are, there is a national day for it.

If you’re bored, go take a look. Or make these, that’s probably a much more productive idea.

These are the perfect sweet snack to make on a Sunday and have for the rest of the week. Just make sure you don’t eat one every time you open the fridge. Or maybe do, because its highly likely that may happen. Sorry in advance.

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Chocolate Vegan Tiffin

Yield: 16 squares

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

Sweet, chewy and crunchy vegan chocolate tiffins. No-bake.

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Ingredients

• 200g vegan digestive biscuits
• 125g dried fruit (cherries, apricot, raisins)
• 100g vegan butter, melted
• 1 tsp vanilla bean paste
• 2 tbsp maple syrup
• 2 tbsp cocoa powder
• 1 tbsp coconut sugar
• 100g dark chocolate

Instructions

Place the biscuits in a sealable bag and bash with a rolling pin. Leave some small chunks for extra crunch. Place in a bowl and roughly chop the fruit into chunks. Add to the bowl along with all the other ingredients, except the chocolate. Give it a good mix.

Place the chocolate in a bowl and place on top of a pan with boiling water until melted.

Transfer the tiffin mixture to a 8x8 inch square tray and gently push down with the back of a spoon so that there are no gaps. Pour the melted chocolate on top and decorate with some coconut flakes/chocolate shaving/extra fruit.

Place in the fridge for at least two hours. Once ready, place a knife in hot water and slice into squares.

Keep in the fridge in an airtight container, will last 5-7 days.

Notes

I used Sainsbury's own biscuits, Pure Olive spread and 70% dark chocolate.

Sub coconut sugar for brown sugar if needed.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 173Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 77mgCarbohydrates: 20gFiber: 2gSugar: 14gProtein: 1g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale