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.
Servings: 16 bars
Calories: 275kcal
Ingredients
- 225 g dairy-free spread
- 50 g drinking chocolate or cocoa
- 3 tablespoon golden syrup
- pinch of salt
- 80 g raisins
- 250 g vegan digestive biscuits about 13 biscuits
- 50 g pretzels
- 200 g dark chocolate
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
Serving: 16g | Calories: 275kcal | Carbohydrates: 30g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 235mg | Potassium: 160mg | Fiber: 2g | Sugar: 13g | Vitamin A: 543IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg
