- Radhi
CHOCOLATE TIFFIN
Updated: Jan 14
SO when i was younger i used to go to brownies (basically like girl scouts) and the lead owl would make these, my mum soon enough adapted the recipe and made it into a regular at our house. BUT IT HAS BEEN YEARRRS since i have eaten it and omg when i ate these it brought back sooo many memories!!!! So here is delicious desert filled with my fond childhood memories for ya!

Makes: 12-15
Prep time: 10 minutes
Cool time: 15-20 minutes
Total time: 30 minutes
🥗 I N G R E D I E N T S
250g digestive biscuits
1/4 cup agave syrup
1/3 cup chopped almonds
1/4 cup cocoa powder
1/2 cup vegan butter (i use miyokos)
1/3 cup raisins
🌿 T H E M A G I C
crush up your biscuits roughly
in a pan melt your butter, then add in your agave syrup and cocoa powder and stir till combined
add in the remaining ingredients - biscuits, raisins & almonds
Prepare a baking tray with greased parchment paper
scoop out your mix onto the tray and pat down with your hands to desired thickness ( i like mine thick!!)
Using the double boiler technique ( hot water in pan with a heatproof bowl on top) melt your chocolate
pour melted chocolate on top and spread to form a thin coating
Sprinkle desired topping - i used freeze dried raspberries
place in the fridge for 15-20 minutes till the chocolate has hardened
Cut into pieces (your choice how big or small!)
Best stored in fridge for upto 7 days!
♡ sprinkle with love, Say a prayer of deep gratitude for every person and thing that has allowed for this dish to arrive at your table and eat with joy!!!