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!