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.
- 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:
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.
- 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)
- Pre-heat oven to gas mark 180 Celsius degrees or if a convection oven to 160 Celsius degrees.
- 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.
- 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
- Transfer into a large baking tray and bake in the oven for about 25 minutes. Set aside to cool.
- 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.
- Add the raisins and biscuits to the mixture. Lightly combine, ensuring that the biscuits do not break.
- Take a large baking tray. Lightly brush with olive oil and place baking paper.
- Using a spatula, drip the chocolate tiffin into the baking tray. Leave to set aside.
- Melt the chocolate in a glass bowl over hot water. Drizzle over the tiffin. Leave to one side for about a couple of hours.
- Gently remove the baking paper with the tiffin and cut the tiffin into slices.
- Place the tiffin in the fridge to set.
- Serve chilled.