To say that this Chocolate Tiffin is addictive is underselling quite how moreish these little bars are. A buttery biscuit base of crushed digestives is studded with glacé cherries and dried apricots then topped with salted dark chocolate. This is a super quick and easy no-bake and gluten-free treat that is irresistible to both children and adults.
Chocolate Tiffin is a nostalgic treat. Morning break at school meant a twenty minute respite from classes where we would be served juice and biscuits in the dining room. On an average day the biscuits would be mini packets of bourbons or custard creams. But, every once in a while Cook would proudly roll out a trolley of her homemade Chocolate Tiffin which we would all pounce upon like the 11 year old animals we were. Every since then I have had an irresistible soft spot for this no-bake childhood treat.
What is Chocolate Tiffin?
Chocolate Tiffin is a variation on the Chocolate Fridge Cake, the cake that Prince William requested for his groom’s cake when marrying Kate Middleton. It may seem pretty humble but if it’s good enough for the royal family…
Crushed biscuits and dried fruit are stirred with melted butter and sugar then set in a layer in the fridge. Cocoa powder is often added to the biscuit layer but that’s not how Cook made it at school so I like to abstain. The Tiffin is then topped with a decadent layer of dark chocolate, set again in the fridge then cut into bars.
If you imagine a biscuity cheesecake crust made into a cake then you have a pretty good idea.
What biscuits can you use in Chocolate Tiffin?
It’s the crushed biscuits that form the basis of these bars so it’s wise not to use just any biscuit. A strong sturdy biscuit which isn’t too sweet is best. Traditionally Rich Tea Biscuits or Digestive Biscuits are the order of the day.
Bakers’ Tip:
Homemade Digestive Biscuits. All the way. Have you made these yet? If not, then definitely give them a go. They will elevate your Chocolate Tiffin to the regal status that is their birthright. It does mean an extra step and it does mean turning on your oven but it’s worth it.
My favourite shop bought gluten-free digestive biscuits
Gluten-free digestive biscuits from the supermarket can be a little hit and miss. My favourite brands and the ones I recommend are:
Nairns Nairns Biscuit Breaks – Oat & Syrup 160g (Pack of 5)
Schar Digestive Biscuits 150 g (Pack of 3)
What dried fruit can you use in Chocolate Tiffin?
Traditionally glacé cherries and raisins are used but here I have swapped out the raisins for dried unsulphered apricots which impart such a gloriously fruity flavour. Sometimes raisins can be a little sweet with not much flavour but the apricots are a lovely tasty alternative.
Bakers’ Tip:
Homemade Glacé Cherries. Now, this is only if you have them knocking around. I wouldn’t suggest you make them specifically for this recipe but honestly the flavour of homemade glacé cherries is unbeatable.
How to make Chocolate Tiffin
- Crush the digestive biscuits into rough sand with some rubbly bits. Use either a food processor or a rolling pin.
- Stir in the chopped dried fruit.
- Melt the butter with the sugar and honey until the sugar has dissolved. Stir into the biscuits and fruit.
- Press the biscuit layer into a lined and greased cake tin and place in the fridge at least 4 hours or overnight to set.
- Melt the chocolate with the butter and salt. Pour over the biscuit layer. Place in the freezer for 10 minutes to set.
- Cut the Chocolate Tiffin into bars and sprinkle with extra flaked salt.
Baker’s Tips:
- So that the Chocolate Tiffin is really easy to remove from the tin, line with two sheets of greaseproof paper, crossed in the middle and go up the sides of the tin.
- If you crush your digestive biscuits in a food processor then use the pulse button for extra control. You want a variety of texture with your crushed biscuits.
- Use your hands to press the biscuit layer in the tin. You want it really tight in there so it sets nicely packed together.
- To get extra texture to your chocolate topping only spread on ¾ of the melted chocolate onto the biscuit layer. Freeze for 10 minutes. Pour the rest of the melted chocolate into a small piping bag or a plastic food bag with a corner snipped off. Drizzle the melted chocolate over the top of the set chocolate layer then place back in the freezer for a couple of minutes to set for a final time.
- That extra flaked salt at the end is a game changer. It amps up the flavour and provides a lovely contrast to this sweet treat.
How to store Chocolate Tiffin
You can store your Chocolate Tiffin in a cool airtight tin for up to 5 days. However, I like to eat my Tiffin straight from the fridge so that’s where mine are kept.
How to make Vegan Chocolate Tiffin
Actually the switches in this recipe to make it vegan are very easy.
- Use shop-bought digestive biscuits. Both the Nairn’s biscuits and Schar’s biscuits recommended above are suitable for vegans.
- Switch all the unsalted butter in the Chocolate Tiffin recipe for coconut oil.
- Swap the honey for agave nectar or golden syrup.
- Use vegan dark chocolate.
Are you looking for more easy traybakes? Then why not try:
White Chocolate Raspberry Flapjacks
No-Bake Chocolate Peanut Butter Crispy Bars
Lemon Iced Stem Ginger Parkin
Picnic Slice
The Ultimate Popcorn Rocky Road
If you make this Chocolate Tiffin then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
The Best Chocolate Tiffin
Ingredients
- 325 g gluten-free digestive biscuits
- 70 g glacé cherries chopped roughly
- 70 g dried apricots unsulphered, chopped roughly
- 140 g unsalted butter
- 3 tablespoons light soft brown sugar
- 1½ tablespoons honey
- ¼ teaspoon salt
- 200 g dark 70% chocolate
- 50 g unsalted butter
- ¼ teaspoon salt
Instructions
- Line and grease a 20cm square cake tin.
- Place the digestive biscuits in a food processor and pulse until the majority of the biscuits resemble rough sand with larger rubbly bits.
- Pour the biscuits into a large mixing bowl and stir in the glacé cherries and dried apricots.
- Melt the butter with the sugar, honey and salt in a small saucepan until the sugar has dissolved.
- Pour into the biscuits and fruit and stir until everything is evenly coated.
- Press the biscuit layer into the cake tin, using your hands to get it packed in firmly and evenly.
- Chill in the fridge for at least 4 hours or overnight to set.
- Melt the dark chocolate with the butter and salt in a bain marie or a glass bowl set over simmering water.
- Once melted pour over the biscuit layer.
- Place in the freezer for 10 minutes to set, then sprinkle with extra flaked salt and cut into bars.
Notes
- For extra delicious Chocolate Tiffin use Homemade Digestive Biscuits and Homemade Glacé Cherries.
- Line the tin with two sheets of greaseproof paper, crossed in the middle which go up the sides of the tin for easy Tiffin removal.
- If you don’t have a food processor you can crush your digestive biscuits by placing in a large food bag and use a rolling pin to hammer down. The food bag will keep the biscuit crumbs from spilling everywhere.
- Use your hands to press the biscuit layer in the tin. You want it really tight in there so it sets nicely packed together.
- To get extra texture to your chocolate topping only spread on ¾ of the melted chocolate onto the biscuit layer. Freeze for 10 minutes. Pour the rest of the melted chocolate into a small piping bag or a plastic food bag with a corner snipped off. Drizzle the melted chocolate over the top of the set chocolate layer then place back in the freezer for a couple of minutes to set for a final time.
- Don’t forget the extra flaked salt at the end - it’s a game changer.
- Store your Chocolate Tiffin in the fridge for up to 5 days.
Nutrition
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for making the crust for this recipe. I have easily had it over ten years and I use it nearly every day for whipping up dips, pestos, nut butters, nut and oat flour and making my breadcrumbs. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.
. It has a loose bottom so makes it easy to remove the pie. Don’t put it in the dishwasher though as it will ruin the silver anodised finish.
is the one I use and is the perfect size. Double boilers are way more useful than you think they are going to be. I use one every time I melt chocolate, make a curd or make swiss meringue.
Hello, so lovely of you to drop by. I am Georgina. I bake a lot, eat a lot and love writing about my gluten-free kitchen adventures here. I run a gluten-free cake business but am mostly kept busy with my 2 cats, 1 dog, 1 husband, 2 gorgeous sons and twin baby girls.
