Tiffin is a sweet little treat made with chocolate and broken biscuits. It originated in Scotland (I’ll admit I’ve just learned this) but came into its own when it met my kitchen. Ha, not really, but this quick and easy recipe definitely gives traditional tiffin recipes a kick in the butt.
I won’t even go into the nutritional value; this is all about the treat, really. It’s a variation on our Vegan Cherry Chocolate Tiffin, this time using Beloved date nectar instead of brown sugar and rich tea biscuits to ease off on the sugar content. This is a great store cupboard treat – you can substitute the cranberries for any other dried fruit you have to hand.
I whizzed mine up in my Froothie blender, my favourite kitchen gadget. You can put the biscuits in a plastic bag and bash them with a rolling pin and still get great results though.
- 200g vegan Rich Tea biscuits
- 100g non-dairy spread
- 4 tablespoons cocoa
- 3 tablespoons date nectar
- 2 teaspoons vanilla essence
- 150g dried cranberries
- 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 cranberries last. Save a few to sprinkle on the top.
- 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. Sprinkle the rest of the dried cranberries on top.
- 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