Coconut Chocolate Tiffin

by Edward Daniel
Caption of Chocolate Tiffin. Image by Edward Daniel (c).

If you want someone who loves chocolate to fall in love with you then this is the dessert to “die for” – I gave these out at an event and they went within the hour… Need I say more?

What to do next

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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.


Edward x

Caption of Chocolate Tiffin. Image by Edward Daniel (c).
Serves: 16 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • For biscuit
  • 400g “00” Italian zero doppio flour
  • 200g vegetable shortening
  • 1/2tsp salt
  • For chocolate covering
  • 100g vegetable shortening
  • 100g coconut oil
  • 75g sugar
  • 4tbs golden syrup
  • 50g cocoa
  • 50g desiccated coconut
  • 50g raisins
  • Olive oil for baking tray
  • 250g fine dark chocolate (at least 70% cocoa)


  1. Pre-heat oven to gas mark 180 degrees Celsius.
  2. Make the biscuit mixture by combining the flour with vegetable shortening and salt in a large mixing bowl. Use your hands to create a rough crumbly texture. Do not worry about having lumpy bits as this adds texture to the tiffin. Place on a large baking tray and cook in the oven for about 20 minutes. Set aside.
  3. Make the chocolate covering melt the vegetable shortening and coconut oil in a pan. Add the sugar, golden syrup, cocoa and desiccated to mixture. Continuing stirring until the golden syrup have melted. Switch off the heat.
  4. Add the raisins and biscuits to the mixture. Lightly combine, ensuring that the biscuits do not break.
  5. Take a large baking tray. Lightly brush with olive oil and place baking paper.
  6. Using a spatula, drip the chocolate tiffin into the baking tray. Leave to set aside.
  7. Melt the chocolate in a glass bowl over hot water. Drizzle over the tiffin. Leave to one side for about a couple of hours.
  8. Gently remove the baking paper with the tiffin and cut the tiffin into slices.
  9. Place the tiffin in the fridge to set.
  10. Serve cold.



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