Vegan chocolate pretzel tiffin is a simple fridge cake. Chocolate is teamed with pretzels, digestive biscuits (Graham crackers) and raisins for a bit of chew.
VEGAN CHOCOLATE PRETZEL TIFFIN
Sometimes in the afternoon, you just need a little boost. Something sweet to give you a burst of energy to get you through the rest of the day until dinner time.
This no-bake tiffin is just that treat. It's the perfect treat to pop in your lunch box.
It's not baked, but there is a bit of melting involved, which can be done in a pot or in the microwave.
A mixture of crushed pretzels and digestive biscuits, which are very similar to Graham crackers, are teamed with raisins and chocolate with a hint of salt to contrast with the sweetness.
The traybake is then topped with melted chocolate, chilled and cut into squares.
LINING YOUR BROWNIE TIN
I used to grease a brownie tin, cut the traybake when cool, then remove, but what I have learned is that's the awkward way to do it.
If you lightly grease your brownie tin, then place two strips of non-stick baking paper across it, it will allow you to easily lift out the whole traybake.
You can then cut much more neatly and more easily on a chopping board, instead of trying to cut and remove it awkwardly from the tin.
My recommendation is to buy some pre-cut squares of double-sided, coated non-stick parchment paper.
It's convenient, makes baking prep easier and you won't make a mistake and use the side that is not non-stick, which can be a disaster.
WHAT YOU NEED TO MAKE VEGAN CHOCOLATE PRETZEL TIFFIN
- DAIRY-FREE SPREAD - or vegan butter
- COCOA POWDER - or drinking chocolate powder. which is less bitter
- GOLDEN SYRUP - to sweeten
- SALT - just a little as a contrast to the sweet
- PRETZELS - choose a vegan variety
- DIGESTIVE BISCUITS - or Graham cracker type biscuits
- RAISINS - for a bit of chew
- DARK CHOCOLATE - to melt for the topping
HOW TO VARY TIFFIN
- Use drinking powder instead of cocoa.
- Use just digestive biscuits and raisins.
- Use Oreos instead of digestive biscuits and pretzels
- Use chopped dried apricots instead of raisins.
- Use dried cranberries instead of raisins.
SHOULD YOU USE COCOA OR DRINKING POWDER IN TIFFIN?
The base of this traybake is a combination of melted dairy-free spread (or vegan butter), cocoa powder and golden syrup.
You can use a dark, rich cocoa powder or a softer drinking chocolate powder.
They both give more of a dairy milk chocolate flavour, but slightly deeper in flavour.
My husband and son both prefer this tiffin made with drinking chocolate instead of cocoa which can be quite bitter.
The perfect mixture is to use drinking chocolate for the tiffin filling and dark chocolate for the topping.
I often make tiffin with a mix of digestive biscuits (or Graham crackers) and raisins.
Sometimes I even use Oreos instead of digestive biscuits, but this time I included broken pretzels.
I wouldn't just use pretzels as they are quite crisp and the softer biscuits, give a good texture without too much resistance when you bite into it.
DIGESTIVE BISCUITS OR GRAHAM CRACKERS
I use digestible biscuits in this fridge cake. It's a traditional British biscuit, very much favoured for serving with or dunking in a cup or tea.
If you can't get digestive biscuits, you could use Graham crackers.
Look out for own-brand digestive biscuits as they tend to be suitable for vegans, unlike the big well-known brands.
As to Graham crackers, I'm not sure if they are suitable for vegans, but they will give you an idea of the type of biscuit/cookie I'm using and I'm sure you will know which vegan option to use.
also try Easy Vegan Lemon Muffins
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HOW TO MAKE VEGAN CHOCOLATE PRETZEL TIFFIN
Scroll down for step-by-step photos followed by a printable recipe. If you don't have a printer, hit the print button on the recipe card and save as a PDF.
Grease and line a brownie pan. It doesn't matter if yours is a bit bigger than mine, or smaller, it will only change the thickness of the tiffin, but it will set just the same.
In a bowl crush the biscuits and pretzels.
You will need to tip them into a bigger mixing bowl to make the filling.
Add the raisins to the biscuit and pretzel mix in a mixing bowl.
Add the melted chocolate mixture to the crushed biscuits and pretzels.
Mix well until the biscuit mixture is completely coated.
Pour the melted chocolate over the chilled tiffin filling and spread to even off.
Chill in the fridge until set, then remove from the tin and cut into squares.
Vegan Chocolate Pretzel Tiffin
- 225 g dairy-free spread
- 50 g drinking chocolate or cocoa
- 3 tbsp golden syrup
- pinch of salt
- 80 g raisins
- 250 g vegan digestive biscuits about 13 biscuits
- 50 g pretzels
- 200 g dark chocolate
- Line a square brownie pan (see notes).
- Melt the dairy-free spread, drinking chocolate (or
cocoa), golden syrup and salt in a bowl in the microwave or over a pot of simmering water. Set aside.
- Crush the biscuits and pretzels and add to a large
- Pour in the raisins and the melted chocolate
mixture. Mix well.
- Press the filling into the prepared tin and press until they are well packed and the surface is fairly even. Chill I'm the fridge.
- Melt the chocolate (microwave or pan over simmering
water) and pour over your chilled tiffin.
- Chill until the chocolate is set, then remove from
the pan and cut into small squares treat-size bites.
- I use a 20 x 20 cm (8 x 8 inch) brownie pan, but the tiffin would be ok in a slightly larger pan, the tiffin would just be thinner.
- Tiffin can be kept in the fridge in an airtight container for 4-5 days.
- You can freeze tiffin for 3-4 months. Wrap each piece individually in freezer-friendly baking paper and store in a freezer bag or tub. Defrost in the fridge.