Crispy Chocolate Tiffin

Everyone seems to love a good Tiffin, or chocolate refrigerator cake, children especially, making it the ideal treat to have in for teatime treats for when children come round to play. It’s not really a complicated recipe at all and everyone has their own favoured versions, but this version is somewhere between classic Tiffin and chocolate crispy cakes with vegetarian marshmallows. And it went down a storm.

Crispy Chocolate TiffinΒ (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

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makes enough for a 1 lb loaf tin

  • 150g chocolate biscuits, I used Tesco Bourbon
  • 1 1/2 cups rice Krispies
  • 1/4 cup dried fruit of choice, I used dried strawberries
  • 100g dairy-free dark chocolate, roughly broken
  • 3 tbsps dairy-free spread
  • 3 tbsps golden syrup
  • 1 small pack of marshmallows, I used Freedom Vegetarian Marshmallows

– Line a loaf tin with parchment

– Roughly break up the biscuits, you want some fine and some chunky bits.

– Mix together the broken biscuits, rice krispies, dried fruit and marshmallows.

– In a microwave or over a bain-marie, melt together the chocolate, spread and golden syrup.

– Pour over the dry ingredients and mix well until everything is well covered.

– Pour into the prepared loaf tin and press down to level off the surface.

– Place in the fridge for at least an hour to firm up.

– Cut into even sized cubes and watch them being devoured!

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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