Coconut Chocolate Tiffin

by Edward Daniel
Bite-sized firm almond rice-based biscuit with coconut raisin, topped will a layer of dark chocolate; Coconut Chocolate Tiffin. Edward Daniel ©.

Bite-sized firm almond rice-based biscuit with coconut raisin, topped will a layer of dark chocolate; Coconut Chocolate Tiffin.

Dunk into something firm and hard. And, bite.

This dish will eradicate any belief that vegan food can’t be super yummy.

Make this:

  • When you want someone who loves chocolate to fall in love with you. A dish to “die for”. Need I say more?
  • When you’ve got work colleagues clamouring to taste vegan food. Look no further then Tiffin to get them on the right track
  • When you secretly have a craving for chocolate. And, want a whole dessert to yourself, you can bite into at all hours of the day

Coconut Chocolate Tiffin was inspired when hosting an event out in Porto, Lisbon. I had been invited to cater for the opening of an Atelier. My bestie was the DJ pumping out the sounds as I was jiving with serving platers of yummy food.

This sweet dish is vegan and gluten-free, and British cuisine.

What equipment to use

For this dish, I suggest:

High-speed blender

Stove

Oven

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Bite-sized firm almond rice-based biscuit with coconut raisin, topped will a layer of dark chocolate; Coconut Chocolate Tiffin. Edward Daniel ©.

Chocolate Coconut Tiffin

#
Serves: 16 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For shortbread
  • 270g brown rice flour
  • 75g almonds, blanched
  • 110g tapioca flour
  • 75g unrefined cane sugar
  • ¼ tsp salt
  • 100g coconut oil
  • For cocoa covering
  • 100g coconut oil
  • 4tbs golden syrup
  • 50g cocoa
  • 50g desiccated coconut
  • 50g raisins
  • Olive oil for baking tray
  • For chocolate
  • 250g fine dark chocolate (at least 70% cocoa)

Instructions

  1. Pre-heat oven to gas mark 180 Celsius degrees or if a convection oven to 160 Celsius degrees.
  2. In a high-speed blender, whizz the almonds and sugar until fine. Transfer to a large mixing bowl. Add in the tapioca flour and salt. Mix well with a spatula.
  3. Pour in the oil. Use your hands to create a rough crumbly texture. Do not worry about having lumpy bits as this adds texture to the tiffin
  4. Transfer into a large baking tray and bake in the oven for about 25 minutes. Set aside to cool.
  5. Make the cocoa filling melt the oil in a pan. Toss in the golden syrup, cocoa and desiccated to mixture. Continuing stirring until the golden syrup have melted. Switch off the heat.
  6. Add the raisins and biscuits to the mixture. Lightly combine, ensuring that the biscuits do not break.
  7. Take a large baking tray. Lightly brush with olive oil and place baking paper.
  8. Using a spatula, drip the chocolate tiffin into the baking tray. Leave to set aside.
  9. Melt the chocolate in a glass bowl over hot water. Drizzle over the tiffin. Leave to one side for about a couple of hours.
  10. Gently remove the baking paper with the tiffin and cut the tiffin into slices.
  11. Place the tiffin in the fridge to set.
  12. Serve chilled.

 

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