This vegan tiffin is just as rich, fudgy and easy as the classic. Best of all, it requires no baking, very minimal work and can be adapted to what you have on hand. If you can't find cherries, feel free to sub them for raisins. If you don't have digestive biscuits on hand, use whichever plain biscuit you do have.
10 mins (+ chilling)
160g plant based butter block
90g golden syrup
35g caster sugar
45g cocoa powder
¼ tsp salt
250g digestive biscuits, crushed
100g glace cherries, haved
200g dark chocolate
Start by lining a square baking tin with parchment paper.
Add butter, golden syrup and caster sugar to a small saucepan and heat over medium low heat. Stir until the sugar dissolves. Stir in the cocoa powder and salt.
Fold in the crushed digestive biscuits and cherries (or raisins).
Transfer the mixture into the prepared tin, and use a measuring cup to press it down firmly and as evenly as possible into the tin.
Melt the chocolate then pour it over the tiffin mixture in the tin. Use a spoon to spread it evenly until smooth.
Place the tin in the fridge to chill until the chocolate has set, about an hour. Cut into squares and serve!
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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