• 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

  1. crush up your biscuits roughly

  2. in a pan melt your butter, then add in your agave syrup and cocoa powder and stir till combined

  3. add in the remaining ingredients - biscuits, raisins & almonds

  4. Prepare a baking tray with greased parchment paper

  5. scoop out your mix onto the tray and pat down with your hands to desired thickness ( i like mine thick!!)

  6. Using the double boiler technique ( hot water in pan with a heatproof bowl on top) melt your chocolate

  7. pour melted chocolate on top and spread to form a thin coating

  8. Sprinkle desired topping - i used freeze dried raspberries

  9. place in the fridge for 15-20 minutes till the chocolate has hardened

  10. Cut into pieces (your choice how big or small!)

  11. 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!!!

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