Tiffins

Sometimes nothing but a rich, decadent slab of chocolate will do. Although I’m partial to almost any tiffin, I prefer those with really dark chocolate. Here is the recipe I made the other day.

Tiffin topped with almond butter – deliciously decadent

Ingredients

  • 300g dark chocolate (I used a mix of 77% and 95% – I would recommend 75% minimum)
  • 100g margarine (I use Flora)
  • 50g syrup (I use maple if I’m feeling fancy, agave works too – use whatever you have)
  • 100g nuts (I used almonds but choose whatever you prefer – pistachios are lovely too)
  • 120g biscuit of choice
  • 40g raisins or other dried fruit (chopped if large)
  • Extra 80g dark chocolate for the topping

Method

  • Break up the chocolate into a saucepan, add the margarine and melt on a low heat (take care not to burn)
  • Add the syrup towards the end and combine. Turn off the heat.
  • Break up the biscuits into the mix, add the raisins and nuts and stir to incorporate
  • Line a baking tin with cling film, baking parchment or foil and add the mixture on top, flattening so it’s evenly distributed
  • Slowly melt the remaining chocolate in the saucepan until smooth.
  • Pour on top of the tiffin mix to create a thin layer over it.
  • Place in the fridge for 2h to set.
  • Remove from the tin and enjoy!

Chocolate cornflake cakes

An Easter classic, these can be made in no time at all and are great to made with kids! They’re also vegan and gluten free, if need be, so perfect little treats even for family dietary requirements! They can be made with most breakfast cereals, but work best with cornflakes, rice crispies or bran flakes. I use mesa sunrise, a gluten free cereal that I love. Top with mini eggs to make them super Easter-y.

Ingredients:

  • 50g coconut oil
  • 150g dark chocolate
  • 1tbsp syrup (I use coconut nectar)
  • 1tbsp cacao powder
  • 100g cornflakes (or other cereal)

Method:

  • Place the cupcake moulds in a cupcake tray, or another dish if you don’t have one.
  • Put the coconut oil, broken up dark chocolate and syrup in a bowl. Heat in the microwave, stirring every 30s until it is all melted.
  • Once melted, pour in the cereal and mix until all the cereal is coated.
  • Spoon into the cupcake cases and pour over any remaining melted chocolate mixture when done, then top with whatever you’d like (I went for silver and chocolate balls).
  • Place in the fridge to set.

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