OH. MY. probably the best tiffin I have ever tasted! First of all, I should really explain what Tiffin is, as I was unaware of how many people hadn’t heard of it before! It is a dessert typically made from crushed biscuits, golden syrup, raisins, and chocolate. I think the texture is what makes tiffin so unique as it melts in the mouth, but you also get a juicy burst of flavour from the raisins and a sweet crunch from the biscuits.
Tiffin is one of my favourite things to make because it is hassle-free, and doesn’t require lots of ingredients. It’s one of those desserts that you can guarantee will go down a treat!
I’m collaborating with the lovely Blogtastic food to vegan-ify some classic desserts and sweet treats, and so naturally I wanted to put a vegan spin on one of my favourites. This tiffin is made using Biscoff (yes, they’re actually vegan!), and I think it only adds to the flavour! Sometimes tiffin can be quite rich, but I find with the addition of biscoff biscuits it balances out the sweetness from the chocolate.
When I shared this with family and friends, I didn’t tell anyone that it was vegan. I think people always expect to taste a difference between vegan and non-vegan desserts, but with this tiffin, you really can’t! I was actually told it tasted better!
(makes 9 squares)
- 4.5 tbsp of agave nectar
- 150g of unsalted butter (I used dairy free flora)
- 250g of vegan chocolate (put 50g aside)
- 50g of white chocolate
- 250g of biscoff biscuits, 100g put aside
- 150g rich tea biscuits
- Measure out all your ingredients beforehand and line a square tin with greaseproof paper or cling film (I used clingfilm) with enough to overhang the tin.
- Place a glass bowl over a barely simmering pan of hot water and add the 200g of chocolate, butter, and agave nectar until melted. Leave to cool for 15-20 minutes.
- Meanwhile, crush the biscuits in a food bag until there are no large pieces of biscuits left.
- In a separate bowl add all the dry ingredients (raisins, rich tea biscuits, biscoff, and remaining chocolate, broken into pieces) and mix.
- Once the chocolate has cooled, gradually add the dry mix, until it starts to come together.
- Spoon into a square tin, and pack the mixture down with the back of a spoon, then leave to chill in the fridge for 2 hours.
- Melt the remaining milk chocolate to coat the top of the tiffin, then once completely set, repeat for the white chocolate and drizzle all over.
In terms of storing the Tiffin, this all comes down to preference! If you like a bit of bite to your tiffin store it in the fridge, but otherwise, it’s perfectly fine out of the fridge. To serve, I crumbled biscoff on top and topped with raspberries, but you could also serve with a scoop of ice cream.
I hope you like this recipe,
Jazzy B ❤
For more vegan dessert inspo be sure to check out this lemony goodness!
Below are the links to all of the delicious vegan desserts that are also part of this collaboration:
Julia from Julia Recipes who has made a coconut-lime vegan tart that looks incredible!
Sarah from Slice of Honey has made some vegan shortbread cookies with a dark chocolate drizzle
Ally from Allybakes has made a ginger coconut pear cake – I bet this tastes amazing!
Anthea from SaltyBiscotti has made a vegan chocolate salami
Winola from The foodscape has made this delicious vegan banoffee pie
Maya from Maya’s Beehive has made a blackberry pie with a walnut crumble
Teresa from Cupcakes and Couscous has made a chocolate caramel tart…how amazing does this look?!
Kathy has created something different with her berry and brie vegan strudel!
Reka from Holy Whisk Blog has made some beetroot brownies
Marie from Sugar Salt Magic has made a vegan lemon coconut frangipane tart