This vegan tiffin is so rich and decadent. It’s super easy to make, packed with shortbread and raisins and topped with vegan chocolate.
Chocolate tiffin is a fabulous dessert that consists of a base of crushed cookies and raisins surrounded in rich chocolate with a thick topping of melted chocolate.
It’s a Scottish recipe that’s also very popular in Britain. When I lived in Dubai they sold vegan tiffin at an organic cafe and the moment I ate it for the first time I knew I had to make it for the blog.
This stuff is amazing!
Chocolate tiffin is usually made with digestive biscuits. And by the way ‘biscuit’ in Brit speak (or South African speak for that matter) means cookie.
But I’ve seen tiffin made with shortbread and various other types of biscuit (cookie).
So I decided to make it with vegan shortbread cookies since I couldn’t find any vegan digestives at the time.
This dessert is so rich and decadent you will absolutely love it. And it’s seriously easy to make as well and only takes minutes!
For more delicious dessert bars try our vegan blondies or our fudgy vegan brownies.
Ingredients You’ll Need To Make Tiffin:
Ingredient Notes
- Raisins – should be small and seedless. But even if you are not a big raisin fan don’t worry, the raisins incorporate so well into this dessert you hardly even know they’re there!
- Vegan chocolate – you can use any vegan chocolate or vegan chocolate chips. This gets melted down for the topping.
- Vegan shortbread cookies – you can buy these ready-made or you can make this recipe with homemade vegan shortbread cookies. We have tried this recipe with our homemade cookies and with store-bought cookies (as pictured) and both options work great! If you do prefer to bake your cookies from scratch using our recipe, then you can use the full batch of homemade shortbread cookies in this recipe.
- Maple syrup – or golden syrup or maple flavored syrup, or agave nectar or date syrup, all would work great in this recipe.
How To Make Vegan Tiffin
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add the vegan shortbread cookies to a ziploc bag and roll over them with a rolling pin. You want to crush them up but still leave some larger chunks of cookie in there.
- Add vegan butter, maple syrup, light brown sugar and cocoa powder and heat together on medium heat, stirring all the time until it has melted into a thick chocolate sauce.
- Remove it from the heat and add crushed shortbread cookies and raisins. Stir it in so that everything is properly coated.
- Transfer to a 9×5 loaf pan (sprayed with non-stick spray and lined with parchment paper so that there is overhang on either side).
- Smooth down and place into the fridge to set (about 2 hours).
- When the tiffin has set, add your vegan chocolate or chocolate chips to a microwave safe bowl and microwave in 30-second intervals bringing it out to stir every 30-seconds until melted.
- Pour the melted chocolate over the top of the tiffin and smooth it down.
- Place into the refrigerator to set (about 20 minutes).
- When set, remove the tiffin from the loaf pan using the parchment paper overhang. Cut into 10 squares.
- Your tiffin is ready to serve.
Recipe Tips
Leave the shortbread cookies chunky. You want to mostly crush them but still leave quite a lot of chunks in there, the chunks look so pretty in the tiffin.
Parchment paper. Line your loaf pan with parchment paper so that there’s overhang on either side. This makes it super easy to just lift the entire tiffin out of the pan when it’s set.
Double the recipe for 9×9 square pan. If you want to use a 9×9 square pan then you can double the recipe.
Gluten-free. If you’d like to make this recipe gluten-free then choose a gluten-free shortbread cookie or other similar type of cookie and you’ll be all set.
Storing and Freezing
Keep your vegan tiffin squares stored in the fridge and enjoy within 7 days.
It is also freezer friendly for up to 3 months. Let them thaw in the fridge and enjoy as usual.
More Vegan Dessert Bars
- Vegan Lemon Bars
- Vegan Rice Krispie Treats
- Vegan Bounty Bars
- Vegan Twix
- Vegan Oatmeal Bars
- Vegan Bounty Bars
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Tiffin
Ingredients
- 8 ounces Vegan Shortbread Cookies (226g) Homemade or store-bought
- ½ cup Vegan Butter (112g)
- ¼ cup Maple Syrup (60ml) or Golden Syrup
- 2 Tablespoons Light Brown Sugar
- ¼ cup Cocoa Powder (21g) Unsweetened
- ¾ cup Raisins (105g) Small, Seedless
- 6 ounces Vegan Chocolate (170g) or Vegan Chocolate Chips
Instructions
- Add the vegan shortbread cookies to a ziploc bag and roll over them with a rolling pin. You want to crush them up but still leave some larger chunks of cookie in there.
- Add vegan butter, maple syrup, light brown sugar and cocoa powder and heat together on medium heat, stirring all the time until it has melted into a thick chocolate sauce.
- Remove it from the heat and add crushed shortbread cookies and raisins. Stir it in so that everything is properly coated.
- Transfer to a 9×5 loaf pan (sprayed with non-stick spray and lined with parchment paper so that there is overhang on either side).
- Smooth down and place into the fridge to set (about 2 hours).
- When the tiffin has set, add your vegan chocolate or chocolate chips to a microwave safe bowl and microwave in 30-second intervals bringing it out to stir every 30-seconds until melted.
- Pour the melted chocolate over the top of the tiffin and smooth it down. Place into the refrigerator to set (about 20 minutes). When set, remove the tiffin from the loaf pan using the parchment paper overhang. Cut into 10 squares.
- Your tiffin is ready to serve.
Notes
- Vegan shortbread cookies – you can buy these ready-made or you can make this recipe with homemade vegan shortbread cookies. We have tried this recipe with our homemade cookies and with store-bought cookies and both options work great! If you do prefer to bake your cookies from scratch using our recipe, then you can use the full batch of homemade shortbread cookies in this recipe.
- Gluten-free. If you’d like to make this recipe gluten-free then choose a gluten-free shortbread cookie or other similar type of cookie and you’ll be all set.
- Storing and freezing. Keep your vegan tiffin squares stored in the fridge and enjoy within 7 days. It is also freezer friendly for up to 3 months. Let them thaw in the fridge and enjoy as usual.
- Prep time is for hands on time only and does not include time spent setting in the fridge.
- This recipe has been updated with new photos and extra tips but the recipe itself is the same.
So so delicious!! Instant staple in my house lol
It’s definitely a staple to keep around! 🙂 Thanks so much for your review!