The Best Chocolate Tiffin

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.

Close up of Chocolate Tiffin Bar on a wooden board

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.

Overview of Chocolate Tiffin bars

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)

Ingredients for Chocolate Tiffin

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.

Process image for making Chocolate Tiffin

How to make Chocolate Tiffin

  1. Crush the digestive biscuits into rough sand with some rubbly bits. Use either a food processor or a rolling pin.
  2. Stir in the chopped dried fruit.
  3. Melt the butter with the sugar and honey until the sugar has dissolved. Stir into the biscuits and fruit.
  4. Press the biscuit layer into a lined and greased cake tin and place in the fridge at least 4 hours or overnight to set.
  5. Melt the chocolate with the butter and salt. Pour over the biscuit layer. Place in the freezer for 10 minutes to set.
  6. Cut the Chocolate Tiffin into bars and sprinkle with extra flaked salt.

Process image for making Chocolate Tiffin

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.

Process image for making Chocolate Tiffin

Process image for making Chocolate Tiffin

Process image for making Chocolate Tiffin

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.

Close up of Chocolate Tiffin Bar on a wooden board

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.

Close up of Chocolate Tiffin Bar on a wooden board
Print Recipe
5 from 1 vote

The Best Chocolate Tiffin

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 nostalgic treat that is completely addictive.



Prep Time20 mins
Resting Time4 hrs 10 mins
Course: Dessert
Cuisine: British
Servings: 16 bars
Calories: 284kcal

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
  • 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

Calories: 284kcal | Carbohydrates: 31g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 175mg | Potassium: 171mg | Fiber: 2g | Sugar: 17g | Vitamin A: 460IU | Calcium: 21mg | Iron: 2.4mg

SHOP THE RECIPE

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Image collage of Chocolate Tiffin bars with text overlay

No-Bake Frozen Cherry Chocolate Pie {gluten-free}

This No-Bake Frozen Cherry Chocolate Pie is a luxurious gluten-free summer dessert. So easy to make and very impressive to serve.

No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries

Gosh, I am not a fan of this heat. It is making me irritable, giving me headaches and means working in my kitchen is a form of torture. I am definitely cracking under the pressure. I realise I would not have made it as a spy. Place me in a 40 degree kitchen, turn on the oven and ask me to make dinner and I would have sold England straight up the river.

No-Bake Frozen Cherry Chocolate Pie on a wooden board on a wooden table with cherries

I am also not a fan of those people who admonish me for complaining about the heat. True, complainers are no fun but give me the frozen depths of winter any day. All you need to do is turn on the heating and put on a coat then you’re sorted. There is no getting away from this heat though, except in the car. Oh, never has a trip to Sainsburys felt so luxurious with the air-conditioning cranked up as high as it can go.

No-Bake Frozen Cherry Chocolate Pie on a wooden board on a wooden table with cherries

My oven seems to have a sixth sense that I don’t really want to be baking cakes at the moment and all my recipes have been failing me. I am either lazily reading through ingredients lists, carelessly putting the oven on too high or just not hearing my timer go off as I’m too busy standing in front of the fan, the noise of it drowning out anything important.

No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries

So, salads and no-bake desserts have been the only way to go. I am a particular advocate of this recipe we shall be discussing today. No-Bake Frozen Cherry Chocolate Pie. Is there anything in its name that may cause you hesitation? To me, nothing sounds more inviting. It looks beautiful, is easier than it looks to put together and tastes chillingly refreshing. All you have to really think about is each step has a little freezing time. But that’s great as you can make it well in advance, I’m talking a few days, and is an extremely impressive high summer dessert. In fact, I made each step a couple of days apart as it had to fit in between looking after my tiny humans so it turned out to be even less of a bother than if I had to focus on putting it all together at once. This drove Luke insane though, as each day after work he was disappointed yet again that the pie still wasn’t ready to eat. And then when it was, it had to wait until I had a block of time to photograph it. Turns out photographing ice cream pies with a three year old running amok is quite the challenge. Ice cream doesn’t understand the patience required looking after children and capturing any photographs without it melting away as I tried to chase my son out of the shot for the millionth time was a bit of a triumph.

No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries

The No-Bake Frozen Cherry Chocolate Pie has three major components. A biscuit base made out of crushed gluten-free milk chocolate digestives filled with an easy peasy no-churn cherry ice cream made with fresh cherry puree, condensed milk and whipped cream. Then a final silky topping of chocolate ganache which goes kind of chewy when you serve it to really take it to another level. Really, this pie is an absolute dream and when Luke was finally allowed his very own slice he absolutely loved it and has made it very clear none of it is to be given away. To be honest, that thought was far from my mind, ice cream, and in particular this No-Bake Frozen Cherry Chocolate Pie is the only upside to this oppressive July heat.

A slice of No-Bake Frozen Cherry Chocolate Pie on a plate on a wooden table

No-Bake Frozen Cherry Chocolate Pie {gluten-free}

This No-Bake Frozen Cherry Chocolate Pie is a luxurious gluten-free summer dessert. So easy to make and very impressive to serve.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Dessert
Cuisine: British
Servings: 16 people
Calories: 425kcal

Ingredients

Chocolate Pie Crust

  • 300 g gluten-free chocolate digestives
  • 1 tablespoon cocoa powder
  • 75 g unsalted butter melted then cooled
  • ½ teaspoon salt

Cherry Ice Cream

  • 40 ml caster sugar
  • 40 ml water
  • 400 g fresh cherries pitted and halved
  • 600 ml double cream
  • 300 ml condensed milk
  • 1 tablespoon cherry brandy
  • ¼ teaspoon almond extract

Chocolate Ganache

  • 125 g dark chocolate
  • 125 g double cream
  • 1 tablespoon unsalted butter
  • ¼ teaspoon salt

Instructions

Chocolate Pie Crust

  • Firstly grease a 10 inch pie tin.
  • For the chocolate pie crust, pour the chocolate digestives into a food processor along with the cocoa powder and whizz up until they form fine crumbs.
  • Pour in the cooled melted butter and the salt and mix together until combined.
  • Pour the molten chocolate mixture into the pie tin and press evenly across the bottom and up the sides of the tin. The mixture may still be a little soft because of the melted chocolate to press in evenly so get the mixture roughly where you want it then place in the fridge for 5-10 minutes to harden slightly so the crust is easier to press up the sides. Once the crust is even, then place in the freezer for an hour to firm up.

Cherry Ice Cream

  • Pour caster sugar and water into a medium sized saucepan and bring to a boil, simmer for a few minutes until the sugar has dissolved.
  • Pour in the cherries, bring back to the boil, simmer for 5 minutes then turn off the heat and let the cherries cool in the syrup. Once cool, blitz in blender.
  • Whip the double cream until thick and floppy then fold into the condensed milk.
  • Stir in the pureed cherries, the cherry brandy and the almond extract until well combined.
  • Pour the cherry filling into the chocolate pie crust then place in the freezer overnight to set.

Chocolate Ganache

  • Melt the chocolate with the butter and salt in a bain marie or a bowl set over simmering water.
  • Once melted, remove from the heat and pour in the double cream. Stir until well combined.
  • Remove the cherry pie from the freezer. Make sure you can easily remove the pie from the pie tin so that you are not fiddling about with it after you have added the ganache.
  • You can put the pie back into the pie tin or transfer to a freezer friendly plate. Then spread the ganache onto the middle of the pie. Drizzle with extra melted chocolate if you like. Place back in the freezer for an hour to fully firm up.
  • At this point you can serve the pie. Remove from the freezer and cut the pie into the slices you need. Rest for 5-10 minutes before serving the slices.
  • The pie will keep wrapped well in foil in the freezer for a couple of weeks.

Nutrition

Calories: 425kcal | Carbohydrates: 33g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 84mg | Sodium: 250mg | Potassium: 238mg | Fiber: 1g | Sugar: 20g | Vitamin A: 885IU | Vitamin C: 2.5mg | Calcium: 99mg | Iron: 1.6mg

SHOP THE RECIPE

I would be nowhere without my Magimix 4200XL Food Processor – Satin 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.

I love the bakeware by Alan Silverwood and for this No-Bake Frozen Cherry Chocolate Pie I used this Fluted Flan Tin 20cm Alan Silverwood. 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.

I always use a double boiler or bain marie when melting my chocolate as it’s much easier than finding a bowl that’s the right size that will fit the top of your saucepan and then the boil gets hot and how do you handle it? This KitchenCraft Induction-Safe Stainless Steel Double Boiler Porringer/Bain-Marie Pan, 16 cm (6.5″) 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.

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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No-Bake Salted Chocolate Energy Bars

These No-Bake Salted Chocolate Energy Bars are perfectly designed for exhausted parents, busy careerists, post work-out keep fitters and demanding children of any age and if none of the above apply and you just need a little chocolate pick-me-up then these bars will suit your needs perfectly too.

Side view of stack of No-Bake Chocolate Salted Energy Bars on a wooden board

I have never eaten so many energy bars as I have these past 14 months. They were my lifeline during 3am night-feeds; they have seen me through endless walks with baby and dog; I eat them in lieu of breakfast, lunch or dinner and if Cole suddenly decides to have a full throttle meltdown when I won’t let him play with the washing machine buttons mid-cycle then they are the most effective pacifier for both mum and toddler.

Overhead view of No-Bake Chocolate Salted Energy Bars on a wooden board

I have tried so many energy bars out there and am constantly disappointed by most of them to provide me with a nutritious, satisfying, all-natural snack that can be eaten when you simply don’t have the time or the inclination for anything remotely challenging.

overhead shot of the ingredients for No-Bake Chocolate Salted Energy Bars

I have been trying to wean myself off these bars to no avail. I am hungry and lacklustre a lot of the time at the moment and energy bars keep my sanity (well that’s a bit of an overstatement, they do their best poor things but at this stage in the game I’m a bit of a lost cause).

Over head shot of Mixer with ingredients for No-Bake Chocolate Salted Energy Bars

Overhead shot of mixing bowl with ingredients for No-Bake Chocolate Salted Energy Bars

So basically I figured that if you can’t beat them, join them and I’ve invented my own. These little beauties amalgamate all the best bits from other energy bars into one happy and health-conscious bar. They are a treat, of course they are as there is chocolate involved, but there is no refined sugar, no gluten, no dairy and most importantly they are bursting with protein to up your mood and see you through the tough part of your day.

Overhead shot of cake tin with No-Bake Chocolate Salted Energy Bar mixture

Overhead shot of No-Bake Chocolate Salted Energy Bars uncut on greaseproof paper

The no-bakeness of them means that they are a breeze to make, there is no more effort than a minimal amount of chopping, a dash of soaking, a quick blast in the food processor followed by a bit of mixing, some setting (the bit where you can take a break and watch some tv, entertain a baby, answer a few emails) then some melting, pouring and a last bit of setting (go for a run, make a cup of tea, empty the dishwasher) then eating. If I can make these in the evening ready for the next day then you can be sure they are easy peasy lemon squeezy as I’m simply fit for nothing after Cole has been lullabied to sleep.

Overhead view of No-Bake Chocolate Salted Energy Bars on a wooden board

Bring on the energy bars!!

No-Bake Salted Chocolate Energy Bars

These No-Bake Salted Chocolate Energy Bars are the perfect pick-me-up, using only natural ingredients, no refined sugar, no gluten, no dairy for the ultimate salty-sweet treat.
Prep Time30 mins
Total Time2 hrs 30 mins
Course: Snack
Cuisine: British
Servings: 12 bars
Calories: 282kcal

Ingredients

  • 10 medjool dates pitted and roughly chopped
  • 50 g cashews roasted and roughly chopped
  • 50 g pistachios roughly chopped
  • 50 g gluten-free crisped rice or rice krispies
  • 2 tablespoons sesame seeds
  • 2 tablespoons chia seeds
  • 1 tablespoon ground flaxseed
  • 2 tablespoons coconut oil melted
  • 50 g almond butter
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 175 g dark chocolate
  • 1 tablespoon coconut oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon salt

Instructions

  • Line and grease a 20cm square tin.
  • Place the dates in a small bowl with 75ml boiling water, stirring to make sure they are evenly submerged. Leave to half an hour to soak.
  • Meanwhile mix the cashews, pistachios, crisped rice, sesame seeds, chia seeds and ground flaxseed in a large bowl.
  • When the dates have finished soaking pour them, with their soaking water, into a food processor along with the coconut oil, almond butter, vanilla extract and salt and blend until smooth.
  • Pour over the nuts and seeds until everything is evenly mixed.
  • Press the mixture into the tin so that it is nice and even on top then place in the fridge for at least an hour to set.
  • Melt the chocolate, coconut oil and salt in the bain marie, then pour over the set nuts and seeds and spread out evenly with a palette knife.
  • Place back in the fridge for at least an hour to set.
  • Remove from the fridge and cut into bars.

Notes

  • When you line your tin, bring the baking parchment all the way up the sides to make it ultra easy to remove the bars from the tin after the final set.
  • I recommend keeping your bars in the fridge to keep their perfect consistency. They should last up to 10 days but it’s unlikely they will.

Nutrition

Calories: 282kcal | Carbohydrates: 30g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 150mg | Potassium: 369mg | Fiber: 5g | Sugar: 18g | Vitamin A: 55IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 3mg

Energy Boosting Snack Ideas – FREE PDF!

If you need more inspiration of energy boosting snacks to get your through your in between meal slumps then you can download my free PDF with 9 more ideas featuring exclusive content and also my favourite energy boosting recipes from the website. To access this amazing PDF you just need to click the link below!!

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