I absolutely cannot stop eating this – it’s SO moorish! Tiffin is a perfect combination of sweet and salty flavours, and full of delicious fruity pieces.
Normally this would be off-limits for me as it contains a lot of butter and milk chocolate, but I’ve adapted various recipes to create my very own dairy-free tiffin – not that you would ever know the difference!
I recently made this for both my Nan’s birthday, and again for my boyfriend’s Grandma’s birthday. Both of our families loved it, and hopefully yours will too (if you can bear to share any)!
- 300g Digestive biscuits (check the label, as some may contain whey – I used biscuits from the Tesco Basic range)
- 50g Desiccated coconut
- 20g Cranberries
- 10 dried apricots, cut into small pieces
- 10 glacier cherries, cut into small pieces
- 60g sultanas
- 150g Flora Freedom Spread
- 2tbsp Maple or golden syrup
- 200g Dark chocolate
- 100g Dairy-free milk chocolate (found in the free-from section in most major supermarkets)
- 100g Dairy-free white chocolate
- Rectangular tin ~25cm x 18cm x 3cm
- Lightly grease and line the tin with baking parchment.
- Place the digestive biscuits in a large plastic freezer bag; seal the bag and place it between two tea towels. Roll a rolling pin across the tea towels, crushing the biscuits into randomly sized pieces.
- Place the crushed biscuits into a mixing bowl.
- Add all of the coconut and dried fruit, and stir in well.
- Add the butter to a saucepan. Place over a low heat, until fully melted.
- Add the syrup to the melted butter, and stir in well.
- Pour the butter and syrup mixture over the biscuit mix, and thoroughly combine. The mixture should start sticking together (I find it impossible not to try just a little of the mixture at this point – it’s just so warm and delicious!).
- Tip the biscuit mixture into the prepared tin, and flatten down with the back of your spoon, filling all available space.
- Place the tin the fridge for 30-40 minutes, until fully chilled.
- Whilst the biscuit mixture chills, melt the chocolate. Begin by placing a saucepan on the hob with ~ 1inch of water, and bring to the boil. Break the milk and dark chocolate into small chunks, and place in a glass bowl. Place this over the saucepan, taking care not to let the bowl itself touch the water. Stir until the chocolate is thoroughly melted.
- In a microwavable bowl, break the white chocolate into small chunks. Place in the microwave for fifteen seconds, and then stir. Microwave for a further fifteen seconds and stir again. Repeat the process until the chocolate has fully melted.
- Remove the chilled tin from the fridge. Pour the milk and dark melted chocolate over the biscuit, spreading across evenly with the back of a spoon.
- Using a teaspoon, place random dollops of the white chocolate in across the top of the milk chocolate. Using a skewer or the point of a knife, swirl the white chocolate dollops in with the dark to make a marbled pattern effect.
- Return to the fridge for ~45-60 minutes.
- Remove the tiffin twenty minutes before serving, so that the chocolate is room temperature and easier to cut through.
- Remove from the tin and place on a chopping board. Cut into squares, serve and EAT!