Date and Pecan Vegan Tiffin
Paired with pecans and maple syrup, the gentle creaminess of Callebaut NXT Dairy free M_lk chocolate wraps this tiffin up so that one piece will never be enough.
Recipe
Created by
- Clare England - Chocolate Academy Chef
Chocolate Tiffin
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Melt the golden syrup, maple syrup and vegan butter together. |
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Add the chocolate and mix together. |
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Fold through the biscuits and dried fruit. |
Pour into a 24cm x 24cm frame and spread evenly. |
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Refrigerate for 2 hours. |
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Take tempered Callebaut NXT Dairy Free M_lk Chocolate and spread on top. |
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Sprinkle with cocoa nibs. |
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Sprinkle with dark chocolate blossoms. |
As soon as the chocolate is touch dry cut into 6 cm squares. |
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