Date and Pecan Vegan Tiffin

Super simple and quick to make, this tiffin is packed full of flavour to deliver a real sweet treat.


Created by
  • Clare England - Chocolate Academy Chef

Chocolate Tiffin

Ingredients Preparation
  • 85g
    golden syrup
  • 135g
    maple syrup
  • 140g
    Be Betterâ„¢ (Vegetable butter substitute)*

Melt the golden syrup, maple syrup and vegan butter together.

  • 400g
    NXT dairy-free Milk

Add the chocolate and mix together.

  • 150g
    Crushed Digestive Biscuits
  • 120g
    Chopped Medjool Dates
  • 100g
    pecan nuts

Fold through the biscuits and dried fruit.

Pour into a 24cm x 24cm frame and spread evenly.

Refrigerate for 2 hours.

Take tempered Callebaut NXT Dairy Free M_lk Chocolate and spread on top.

  • Q.S.

Sprinkle with cocoa nibs.

  • Q.S.
    Dark Chocolate Blossoms

Sprinkle with dark chocolate blossoms.

As soon as the chocolate is touch dry cut into 6 cm squares.

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