Coconut Chocolate Tiffin

Instructions

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.