These little Vegan Cherry Chocolate Tiffin bars taste all grown up and sophisticated but are really easy to make. They’re vegan (you probably picked up on that from the title) and made with fresh cherries if you can find them at a reasonable price. If not, dried fruit will do just fine. The flavour is rich – they’re really good – so make small bars. A little of a (very) good thing goes a long, long way…
These delicious little bars went down a treat at the vegan brunch we hosted after the Leeds 10k a little while ago, and they’ve been featured in The Guardian – A Post-Race Vegan Brunch – and in the fab video that MothershipUK made for us. They’re quite the celebrities of the tiffin world, and deservedly so.
Note: Once you’ve spread the mixture in the baking tray, it needs to be chilled for at least two hours before serving. Remember to dip your knife in hot water before cutting the slices to prevent the chocolate topping from cracking.
- Vegan Cherry Chocolate Tiffin
- Makes about 12 small bars
- 200g vegan digestive biscuits
- 100g non-dairy spread
- 4 tablespoons cocoa
- 1 tablespoon agave syrup
- 2 tablespoons brown sugar
- 2 teaspoons vanilla essence
- 150g cherries (pitted weight) - or use the same weight of any dried fruit
- 200g vegan 70% cocoa chocolate
- Break up the digestive biscuits with a food processor (or put them in a plastic bag and crush them with a rolling pin). Leave some small chunks to give the tiffin texture.
- Melt the non-dairy spread in a pan or the microwave.
- In a large bowl, mix all of the ingredients except the chocolate together, adding the cherries last.
- Line a lightly greased baking tray with greaseproof paper and press the mixture down firmly to a depth of about 1cm. If the tray is too big, only half fill it.
- Melt the chocolate in a bowl over a pan of hot water (or on a low setting in the microwave). Pour over the surface of the tiffin mix and spread it evenly, all the way to the edges.
- Chill in the fridge for at least two hours. Cut into small rectangles using a knife dipped in hot water to prevent the chocolate from cracking.
Image: Zsolt Sandor / MothershipUK
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