Chocolate tiffin has always been popular, but you have to try this Scottish vegan Biscoff tiffin. Super easy to make and so, so delicious.
I do love a slice of chocolate tiffin.
It's a popular option in cafes and bakeries here in Scotland but of course, we make them at home too.
My latest homemade tiffin is this gorgeous vegan Biscoff tiffin.
May have just gone to the fridge to grab another slice. Boy, it is good!
Two slices left, we may come to blows, haha.
- 🍫 So what is chocolate tiffin?
- 👩🏻🍳 Who invented chocolate tiffin?
- 🍬 Does chocolate tiffin include marshmallows?
- 💭 What is Biscoff?
- 💭 How did they come up with the name Biscoff?
- 💭 What do you need to make this easy vegan traybake?
- 🍫 Which type of chocolate?
- ⭐ Why is this Biscoff fridge cake so good?
- 🌡️ Storage
- 💭 Top tip
- 🧾 More vegan Biscoff recipes
- 🧾 More vegan traybake recipes
- 📋 Want new recipes delivered to your inbox?
- ⭐ Pin it for later
- 🥦 Living on the Veg
- 👩🏻🍳 Step-by-step photos
- 📖 Recipe
🍫 So what is chocolate tiffin?
Chocolate tiffin, is an easy no-bake slice, which is classed as a traybake (although it isn't baked) or a fridge cake.
It's a combination of crushed biscuits (cookies, to my American friends), stirred through a chocolate mixture, chilled to allow it to set, then topped with a layer of chocolate.
Raisins are often included too, which give a bit of chew to it.
👩🏻🍳 Who invented chocolate tiffin?
Chocolate tiffin is a Scottish recipe.
It was created in a bakery in Troon. in the west of Scotland in the early 1900s.
I've never been able to find out which bakery. I must ask around next time I'm there.
Someone will have the story.
🍬 Does chocolate tiffin include marshmallows?
Tiffin never includes marshmallows.
Not even vegan marshmallows.
If you include marshmallows, it's a rocky road bar you are making.
💭 What is Biscoff?
Biscoff is a biscuit (cookie) that was created in 1932 in the Belgium town of Lembeke.
The family bakery that still makes them today is called Lotus and some people call the biscuits lotus biscuits.
They are a crisp biscuit with a good snap and a wonderful caramel flavour.
💭 How did they come up with the name Biscoff?
The bakery created these biscuits to be served with coffee, so they put together the words biscuit and coffee and came up with Biscoff.
How cute is that?
🍪 Biscoff biscuits, sandwich biscuits or spread?
For this recipe, you can use either the biscuits or sandwich biscuits, which are two circular biscuits sandwiched together with a cream layer.
I used the sandwich biscuits (cookies), but you can use an equivalent quantity of the original biscuits.
Biscoff spread could be use in tiffin too, but hasn't been used in this recipe
💭 Biscuit tip
If you are swapping the plain Lotus (biscoff) biscuits in instead of the sandwich biscuits, measure by weight, not number of biscuits as the regular ones are lighter of course as they are a single biscuit.
💭 What do you need to make this easy vegan traybake?
Here are the simple ingredients you need to make this Biscoff fridge cake.
- Biscoff sandwich biscuits - or the original Biscoff biscuits
- Butter - vegan butter or spread
- Golden syrup - maple syrup just isn't as good in s tiffin
- Cocoa powder - for that chocolate flavour
- Salt - just a touch
- Raisins for a bit of chew
- Dark chocolate - for that top layer
🍫 Which type of chocolate?
First, make sure it's vegan, as chocolate makers often sneakily include milk, even in dark chocolate where you wouldn't expect it.
So do check the label.
If milk isn't actually in the ingredient list, but it says may contain milk, this means they run other lines in the same factory that do contain milk.
It's just to protect themselves as some people have severe allergies.
Factories vigorously clean lines when they change them here in the UK. They have tough guidance to follow.
🍫 Chocolate bars or chocolate chips?
You can use either for this recipe.
Unless you are on a very tight budget, I would say never use baking chocolate as it usually has oils and sugars added and isn't the best.
The next cheapest option is chocolate chips. They are usually a bit better quality than the baking chocolate but do check for milk.
Dark chocolate bars, a really good quality dark chocolate will give you the tastiest topping for these fridge cakes.
⭐ Why is this Biscoff fridge cake so good?
Here are a few reasons why you should make this easy Biscoff tiffin.
- Easy - this is one of the easiest no-bake, fridge cakes, you can make.
- No oven - no need to turn the oven on for this one.
- Quick - quick to make too.
- Tastes great - it's blooming delicious!
- Ready when you are - keep it in the fridge for when you need that chocolate hit.
Once made, chilled and cut into bites, this Biscoff cake, well fridge cake, can be kept in an airtight container in the fridge.
It will keep for up to 5 days.
🌡️ Can you freeze chocolate tiffin?
Yes, you can also freeze these bars.
Wrap the whole tiffin or individual bars in freezer-friendly baking paper and store in a freezer bag in the freezer for up to 2 months. Take one out when you need a treat. They don't take long to defrost in the fridge.
💭 Top tip
Cutting tiffin is easy, but once set the chocolate can crack when you cut it.
My tip is to score lines through the chocolate, where you will cut the bars while the chocolate is only partially set and still a little soft.
This can help to stop the chocolate from cracking across the top of the bars.
🧾 More vegan Biscoff recipes
Here are a few more easy Biscoff recipes for you to try.
🧾 More vegan traybake recipes
Here are a few more vegan no-bake traybakes for you to try.
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👩🏻🍳 Step-by-step photos
Step-by-step photos. Keep scrolling for the full printable recipe for this Scottish Tiffin (with full ingredient list and nutritional info).
- Line a brownie pan.
- Add vegan butter, golden syrup, cocoa powder and salt to a pan and heat gently to melt. You could also melt the mixture in a large bowl in the microwave.
- Whizz up the Biscoff biscuits in a food processor or crush them in a bowl with a rolling pin.
- Add raisins to the chocolate mixture, then add the crushed biscuits.
- Mix well then pour into the brownie pan and press firmly.
- Pop in the fridge to chill and set.
- Melt the chocolate in a bain-marie or in the microwave, then pour over the tiffin.
- When partially set, score the bars, then cut through when the chocolate is set.
Easy Vegan Biscoff Tiffin
- 300 g Biscoff sandwich biscuits (30 biscuits or equivalent weight of original Biscoff biscuits)
- 200 g vegan butter (or spread)
- 3 tablespoons golden syrup
- 50 g cocoa powder
- 1 pinch salt
- 150 g raisins
- 200 g dark chocolate (or dark chocolate chips)
- Line a 20cm x 20 cm (8 inch x 8 inch) square brownie pan. You can use a longer, rectangular pan but the bars will be thinner.
- In a pan (or large microwavable bowl) add the butter, golden syrup, cocoa powder and salt and melt.
- Add the raisins and mix well.
- Whizz the biscuits in a food processor or crush in a bowl with the end of a rolling pin, then add to the chocolate and raisin mixture.
- Pour into the lined brownie pan and press down evenly until well packed, then pop in the fridge to set.
- Once set melt the chocolate. You can melt it in a bain marie (see notes below) or in a bowl in the microwave (keep an eye on it, it doesn't take long).
- Pour the melted chocolate over the tiffin and smooth out in an even layer and pop back in the fridge,
- When the chocolate is partially set, score the bars with a knife, then allow to continue setting in the fridge. When set, cut into bars.
- Store in an airtight container in the fridge.
- To melt the chocolate in a bain-marie, pop a bowl over a pan of simmering water. The bowl should not touch the water or the chocolate will seize. Add the chocolate to the bowl and stir until melted.
- These bars can be kept in the fridge for up to 5 days in an airtight container.
- You can cut these bars into smaller pieces to cut the calories. If you cut the bars in 5 rows in each direction (25 bars), they will be 145 calories per bar.
- You can also freeze these bars. Wrap the whole tiffin or individual bars in freezer-friendly baking paper and store in a freezer bag in the freezer for up to 2 months. Take one out when you need a treat. They don't take long to defrost in the fridge.