Chocolate Espresso Tiffin

No baking required! These tiffins are super quick and easy to make, they just need a little hand from your fridge to set. Thanks to the wonderful Luce Hosier (@whatluceeats) for this recipe.

The texture is dreamy, and they're the perfect accompaniment to a cuppa tea.

Completely free from dairy and eggs, let us know how much you love these vegan espresso tiffins!

 

INGREDIENTS:

Makes 8 portions
Takes approx. 80 minutes

  • 320g dates (soaked in boiling water for 10 minutes and drained)
  • 100g peanut butter
  • 1 teaspoon of espresso powder
  • 25g cacao powder
  • 100g crushed vegan biscuits (Luce used Tesco Oatie's)
  • 60g raisins
  • 60g almonds (roughly chopped)
  • 170g Espresso Fine Dark Chocolate

 

METHOD:
  • In a food processor blitz your drained dates, peanut butter, espresso powder and cacao powder until a paste is formed.
  • Empty paste into a mixing bowl and fold in your crushed biscuits, raisins and chopped almonds.
  • Line or grease a square baking tin and empty your mixture into it.
  • Flatten the mixture down firmly.
  • Melt your chocolate in a microwave, and then pour onto your tiffin.
  • Place in fridge to set for 60 minutes before slicing and enjoying.
  • Store in an airtight container in the fridge, and consume within 3 days.

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