Ingredients

The following ingredients have 10 Servings
  • 8 ounces Vegan Shortbread Cookies
  • 1/2 cup Vegan Butter ((112g))
  • 1/4 cup Maple Syrup ((60ml) or Golden Syrup)
  • 2 Tablespoons Light Brown Sugar
  • 1/4 cup Cocoa Powder ((21g) Unsweetened)
  • 3/4 cup Raisins ((105g) Small, Seedless)
  • 6 ounces Vegan Chocolate ((170g) or Vegan Chocolate Chips)

Instruction

  • 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 9x5 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.