Buttery, rich and sweet sticky tiffin base with crushed digestive biscuits, chopped hazelnuts and dried fruits topped with a layer of dark hazelnut chocolate and more nuts. These tiffin bars are naturally vegan and easily gluten-free and make a delicious snack with afternoon tea.
Hazelnut Chocolate Tiffins
Prep Time: 20 x minutes + cooling
Serves: 16 People
160g vegan butter
90g maple syrup
2 tbsp coconut or caster sugar
45g cocoa powder
A pinch of salt
200g digestive biscuits (gluten-free if needed), crushed
100g mixed dried fruits, chopped
50g hazelnuts, chopped
200g Hazelnut dark chocolate
1 tbsp coconut oil
Extra hazelnuts, to decorate
Line an 8-inch square tin with parchment paper.
Add the butter, maple syrup and sugar to a small saucepan and heat gentle until everything dissolves and then stir in the cocoa powder and salt.
Add the crushed biscuits to a mixing bowl with the dried fruits and hazelnuts.
Pour the chocolate mix over the biscuits and mix until combined. Pour into the lined dish and smooth over the top, pressing down firmly.
Pop the base in the fridge while you melt the chocolate and coconut oil together until melted. Pour over the base, sprinkle with extra hazelnuts and set in the fridge for 1-2 hours.
Use a sharp, hot knife to slice into bars or squares and store in the fridge in an airtight container for up to 1 week.