Chocolate Tiffin

• servings: 16 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

300 g Digestive biscuits (17 Digestives or 10.5oz)

120 g Vegan margarine (½ cup)

3 Tablespoons Golden syrup (can be subbed for agave nectar)

2 Tablespoons Cocoa powder

150 g / 5.3oz Vegan chocolate of choice, chopped into pieces

70 g Raisins (around ½ cup)

150 g / 5.3oz Vegan chocolate, chopped into pieces

Directions

line

Line an 8x8-inch tin with baking paper, leaving a little bit hanging out of each side so that it's easy to pull the tiffin out once set.

biscuits

In a large bowl, break the Digestive biscuits into chunks using the end of a rolling pin or your hands. Don't crush them completely- it's best to have some larger pieces with a few crumbs for the best texture.

heat

Add the vegan margarine, golden syrup and cocoa powder to a small saucepan. Place it over a low heat and stir occasionally until the margarine has melted.

melt

Add the chocolate to the saucepan and continue to stir over low heat until it has melted. The mixture should be smooth and glossy.

pour

Pour the mixture into the bowl with the Digestive biscuits then add the raisins. Mix well until everything is coated in chocolate.

press

Transfer the tiffin mix into the lined dish and use the bottom of a cup or clean hands to press it firmly into place.

cover

Melt the chocolate for the topping and pour it into the dish. Use the back of a spoon to spread it evenly over the tiffin.

chill

Refrigerate for 3 hours before cutting into 16 squares. I recommend running the knife under hot water before each slice to prevent the chocolate from cracking.

Nutrition

• Serving Size: 1 slice
• Calories: 262 kcal
• Total Fat: 14 g
• Total Carbohydrate: 36 g
• Dietary Fiber: 1 g
• Total Sugars: 19 g
• Protein: 3 g