Chocolate tiffin is a no-bake refrigerator cake full of digestive biscuits (aka graham crackers) and raisins. It's a traditional holiday dessert, much loved in England and Scotland.
Chocolate tiffin was invented in Troon, Scotland in the early 1900s by Cadbury Chocolate. It was originally a thick chocolate bar comprised of digestive biscuits, raisins and cherries.
Since then, it has evolved to become a popular Christmas "fridge cake." It's easy to make, and requires no baking.
This chocolate tiffin recipe is vegan, but I can assure you that it will be loved by vegans and non-vegans alike!
- Digestive Biscuits (or Graham Crackers): If you live in the UK, you will know what Digestive biscuits are. What you might not know, is that they are accidentally vegan! If you're not from the UK, graham crackers are a fairly close cousin to digestives and will work equally well in this recipe.
- Vegan Butter: Vegan butter replaces the traditional dairy-based butter in this recipe.
- Dark Chocolate: Most dark chocolate that over 70% cocoa are vegan, but please check the ingredients.
- Cocoa Powder: Cocoa powder adds a rich chocolatey flavor to the base of this tiffin.
- Maple Syrup: Maple syrup adds sweetness. Traditionally light syrup is used, but this can be hard to find outside the UK, and maple syrup is a healthier alternative.
- Raisins: Raisins add a lovely texture and sweetness to tiffins.
How To Make A Chocolate Tiffin
- First of all, line an 9x13 inch pan with enough overhang to make "handles" that will allow you to lift the tiffin out of the pan once it's chilled. You could also use an 8x10 inch pan; your tiffin will be thicker, and will require an additional half hour chilling time.
- Put the digestive biscuits (or graham crackers) in a sealable bag and crush them with a rolling pin. You don't want them to be too fine; a mixture of large and small pieces are what work best in a chocolate tiffin.
- In a large saucepan, melt your vegan butter with the cocoa powder and maple syrup. Once the butter is melted, stir in the crushed biscuits and raisins. You should have a thick mixture.
- Press the tiffin mixture into the bottom of the prepared pan with the back of a spoon.
- Melt your chocolate in the microwave, stirring at 30 second intervals until it's fully melted.
- Pour the chocolate over your tiffin and smooth it out with a knife.
- Put your chocolate tiffin in the fridge to chill for at least 2 hours.
- Cut it into 16 squares with a sharp knife that's been run under hot water.
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Frequently Asked Questions About This Recipe
Yes! wrap it in clingfilm. It should stay fresh for up to three months. Defrost in the fridge for 6 hours before serving.
Tiffin should stay fresh in the fridge for 3-5 days.
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- ¾ cup vegan butter
- ¼ cup maple syrup
- 3 tablespoons cocoa powder
- 2½ cups digestive biscuits (or graham crackers) crushed
- ½ cup raisins
- 9 ounces dark chocolate dairy free
- Line an 8x10 inch baking pan with parchment paper, leaving enough overhang to create "handles" so that the chocolate tiffin can easily be removed from the pan.
- Put the graham crackers in a sealable bag and crush them using a rolling pin.
- In a large saucepan melt the butter, maple syrup, cocoa powder. Stir in the graham crackers and raisins.
- Transfer the mixture into the prepared baking pan and press it down with the back of a spoon.
- Melt the chocolate in the microwave, stirring at 30 second intervals.
- Pour the chocolate over the top of the tiffin, spreading it out evenly with a knife.
- Chill in the refrigerator for 2 hours. Cut into squares.