I made these treats a few week back and they were so incredibly good, but I didn't take photos! I made another batch (with a tweaked recipe) the following weekend! I used the excuse that they were a recipe test ahead of Fathers Day... but in all honesty it was just an excuse to eat more tiffin.. and take photos!
I suddenly realised Fathers Day was just a few days away... but these are so simply hopefull you still have time to make them. The only specialist ingredient is the almond flour, and you do need fine almond flour (not just ground almonds) as this is what creates the texture. I buy this flour from Real Food Source but other health shops should stock it (just make sure it isn't whole ground almonds as sometimes the wording on the pack can be misleading).
The tiffin biscuit chunks are actually not a new recipe as I have used them top top these strawberry shortcake parfaits and also this 5-minute fruit crumble... but I had never thought to cover them in chocolate! I highly recommend you try it as it is such a simple concept and so versatile.
The first batch was literally just the biscuity chunks and dried fruit covered in dark chocolate (and I forgot to photograph them properly). But then I wondered whether having a softer base surrounding the biscuit might be more authentic so I made a variation to incorporate this (shown just below). Both options were great! If you do the latter be careful not to make the base to soft as it might fall apart. I kept mine in the fridge so that it was firmer.
If you are pushed for time go for the first option! It literally takes about 10-15 mins.
Recipe: Chocolate Biscuity Tiffin Slices
- 1/2 cup fine almond flour
- 2 tbs agave syrup (or syrup of choice)
- 1 tbs coconut oil (soft but not melted)
- pinch of salt
- a touch of water (approx 1tbs)
- approx. 1/2 cup dried berries - I used cherries, cranberries and sultanas
- 1/2 cup worth (approx 100g) dark chocolate (maybe less if you are just using it for a thin topping)
- 1 tbs coconut oil (this helps the pouring consistency of the melted chocolate)
Softer base (optional):
- 1/4 cup cashew or almond butter (could use peanut butter but would have a stronger flavour)
- 1/2 cup dates (soaked for a few mins and drained)
- 1/4 cup coconut oil- melted
- 1/4 cup cocoa powder
For the biscuit, combine all ingredients using your fingers (as if making pastry) to form small crumbs then grab fistfuls of the mix to bind together and break off small globs. Add a touch of water (if needed) to help it stick together a little better.
Lay the chunks evenly on a baking sheet and bake the for 5-6 minutes until they begin to go golden- note it wont take long at all so keep a close eye!
(Only if making the base) Meanwhile combine all the ingredients and blend in a food processor- you should have very thick smooth paste. Smooth this evenly into the bottom of a smallish cake tin (it should be approx 1xm thick). When the biscuit is cooked allow to cool a little and then press lightly into the base along with the dried fruit.
(If not making the base) place the biscuit chunks in the bootom of a smallish cake pan and mix the dried fruit in evenly. There mix should cover the pan generously with only small gaps - so use a smaller pan if needed (or double the recipe).
Pour the melted chocolate over the top in a thick even layer. Allow to set in the fridge before slicing and serving.
I recently took a trip to Spain to soak up some winter sunshine and do some work without the distractions of my kitchen. I have lots of travel plans for next year and this was something of a trial for a location independent work life.
That meant as soon as I landed back in the UK… I was straight back in the kitchen to unleash all that repressed kitchen creativity, ha ha
This was something of spontaneous unplanned creation, although the idea was triggered by a toffee wreath sponge cake in the Ocado Magazine. I veganized it, healthanized it, changed up the flavour and tuned it into a cheesecake. Nothing like the original really!
A ‘Bliss’full Christmas?
With the festive season fast approaching… I had a slightly spontaneous idea to create a festive recipe bundle including a new version of my ‘top 5 recipes’ with some new favourites I have created since the first edition.
I coupled the Christmas Recipe Guides with my favourite Bliss Ball Guide (featuring loads of recipes that haven’t appeared on the blog) because, for me, Bliss Balls are the perfect Christmas homemade gift… so many of my customers and friends will likely attest to that, ha ha!
It's coming up to the end of the month. The end of August.... and therefore the end of #Rawgust
I didn't announce it directly on my blog (kept that to social media) but I made the decision on the last day of their life to give Raugust a go - that's raw vegan for the month of August. My boyfriend was also up for playing along which helped!
So here's a super simple recipe that I first made a month or two ago and I think I have now made at least 4 times since! It's a great one to make with or for kids too.
They are soooooo moreish it's unreal.... a soft and chewy 'bliss ball' texture with loads of crispy flakes mixed through.
The added bonus with the high proportion of flakes mixed in is that it helps lighten up an otherwise dense snack... that's the only problem with bliss balls/energy balls- they are very dense for their size and if like me you have a tendency to 'eat with your eyes' - it's very easy to overdo it!
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