Tiffin is a British chocolate indulgent, otherwise known as a fridge cake. It is a super easy, no-bake recipe that’ll give you your chocolate fix for the day. Before going vegan, I used to love grabbing a coffee along with a triangle of chocolate tiffin, but unfortunately the traditional sweet is filled with a whole load of butter.
Chocolate tiffin was simple to veganize, meanwhile creating a healthier alternative to saturated fat filled dairy.
We jazzed-up the regular traditional flavours of digestives and raisins, instead using something we were super excited to experiment with. The Raw Chocolate Company kindly sent us some delights to experiment with! We were eager to sprinkle Raw Chocolate Goji Berries into our mixture of traditional ginger nuts and dark chocolate, which gave a lovely flavour and texture to our tiffin. Raw Chocolate Company have an amazing selection of products that are delicious and nutritious.
Of course if you can’t get hold of certain ingredients in the recipe, The Hungry Herbivores like to keep our recipes open to change. Any of the used ingredients can be substituted for similar alternatives, such as ginger nuts to digestives or brown rice syrup to agave! If you’re unsure, give us a message or comment and we’ll help you out. We of course recommend our trialled recipe, as we know its delicious, but we understand everyone’s taste buds are unique and might want to change up the ingredients.
As always, try out our recipe and tell us what you think, we really appreciate the feedback!
- 200g/2 cups Ginger Nut biscuits
- ⅓ cup coconut oil
- ⅓ cup brown rice syrup*
- ¼ cup cacao/cocoa powder
- ½ tsp ginger powder
- ¼ tsp salt
- 100g Raw Chocolate Goji Berries
- ⅛ cup goji berries
- For Topping
- 150g dark, dairy-free chocolate
- 20g Raw Chocolate Goji Berries
- Firstly, line a 9x9 baking tin with parchment paper.
- Place all of the Ginger Nuts on top of one half of a dry tea towel/cloth and fold the other side of the cloth to cover the biscuits.
- Take a rolling pin and roll over to crush the biscuits into fine crumbs with a few little chunks. Set aside.
- Prepare a bain-marie (a bowl sitting on top of a pan of simmering water). Place coconut oil in the bowl and let melt.
- Add the brown rice syrup, cacao powder, ginger and salt and stir together. Take off the heat.
- Fold in the ginger nuts, chocolate goji berries and regular goji berries and press into the lined baking tin. Place in the fridge while you prepare your topping.
- Again in a Bain-marie, melt the dark chocolate completely.
- Pour over the tiffin and sprinkle with the remaining 20g of goji berries.
- Put back into the fridge for about an hour to set. Divide into 4x4 pieces and leave out of the fridge for a few minutes before serving.
- Keep all the ones you didn't eat back in the fridge, if there are any left!
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