Gluten-Free Chocolate Tiffin

5 from 2 votes

Gluten-Free 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 tiffin is a gluten-free nostalgic treat that is completely addictive.

Prep Time20

Resting Time4 10

Total Time4 30

Course: Dessert

Cuisine: British

Servings: bars

Calories: 284kcal

Author: Georgina Hartley

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

Metric - US Customary

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.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 piece of Tiffin.

Nutrition