Vegan Chocolate Pretzel Tiffin

A simple fridge cake with no cooking, just a bit of melting. Chocolate is teamed with pretzels, digestive biscuits (Graham crackers) and raisins for a bit of chew.

Prep Time15

Cook Time30

Total Time45

Course: Easy Vegan Snacks

Cuisine: Scottish

Keyword: chocolate tiffin, Scottish chocolate tiffin, tiffin, vegan chocolate tiffin, vegan snacks, vegan tiffin

Servings: bars

Calories: 275kcal

Author: Jacqueline Meldrum

Ingredients

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

Metric - US Cup Measures

Instructions

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
mixing bowl.
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.
Enjoy!

Notes

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.

Nutrition