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    Home » Brownies and Bars

    Vegan Tiffin

    Published: Jan 26, 2017 Updated: Nov 13, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Tiffin

    This vegan tiffin is so rich and decadent. It’s super easy to make, packed with shortbread and raisins and topped with vegan chocolate.

    Vegan tiffin stacked up on a white plate.

    Chocolate tiffin is a fabulous dessert that consists of a base of crushed cookies and raisins surrounded in rich chocolate with a thick topping of melted chocolate.

    It’s a Scottish recipe that’s also very popular in Britain. When I lived in Dubai they sold vegan tiffin at an organic cafe and the moment I ate it for the first time I knew I had to make it for the blog.

    This stuff is amazing!

    Chocolate tiffin is usually made with digestive biscuits. And by the way ‘biscuit’ in Brit speak (or South African speak for that matter) means cookie.

    But I’ve seen tiffin made with shortbread and various other types of biscuit (cookie).

    So I decided to make it with vegan shortbread cookies since I couldn’t find any vegan digestives at the time.

    This dessert is so rich and decadent you will absolutely love it. And it’s seriously easy to make as well and only takes minutes!

    For more delicious dessert bars try our vegan blondies or our fudgy vegan brownies.

    Ingredients You’ll Need To Make Tiffin:

    Photo of the ingredients needed to make vegan tiffin.

    Ingredient Notes

    • Raisins – should be small and seedless. But even if you are not a big raisin fan don’t worry, the raisins incorporate so well into this dessert you hardly even know they’re there!
    • Vegan chocolate – you can use any vegan chocolate or vegan chocolate chips. This gets melted down for the topping.
    • Vegan shortbread cookies – you can buy these ready-made or you can make this recipe with homemade vegan shortbread cookies. We have tried this recipe with our homemade cookies and with store-bought cookies (as pictured) and both options work great! If you do prefer to bake your cookies from scratch using our recipe, then you can use the full batch of homemade shortbread cookies in this recipe.
    • Maple syrup – or golden syrup or maple flavored syrup, or agave nectar or date syrup, all would work great in this recipe.
    Stack of five vegan tiffin.

    How To Make Vegan Tiffin

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add the vegan shortbread cookies to a ziploc bag and roll over them with a rolling pin. You want to crush them up but still leave some larger chunks of cookie in there.
    Collage of two photos showing shortbread cookies added to ziploc bag and crushed with a rolling pin.
    • Add vegan butter, maple syrup, light brown sugar and cocoa powder and heat together on medium heat, stirring all the time until it has melted into a thick chocolate sauce.
    Collage of two photos showing vegan butter, cocoa powder, sugar and syrup added to saucepan and melted together.
    • Remove it from the heat and add crushed shortbread cookies and raisins. Stir it in so that everything is properly coated.
    Collage of two photos showing crushed shortbread cookies and raisins added to saucepan and mixed in.
    • Transfer to a 9×5 loaf pan (sprayed with non-stick spray and lined with parchment paper so that there is overhang on either side).
    • Smooth down and place into the fridge to set (about 2 hours).
    Collage of two photos showing tiffin added to parchment lined loaf pan and then refrigerated until set.
    • When the tiffin has set, add your vegan chocolate or chocolate chips to a microwave safe bowl and microwave in 30-second intervals bringing it out to stir every 30-seconds until melted.
    Two photo collage showing chocolate in a microwave safe bowl and then melted.
    • Pour the melted chocolate over the top of the tiffin and smooth it down.
    • Place into the refrigerator to set (about 20 minutes).
    Collage of two photos showing melted chocolate added to the top of the tiffin and then refrigerated to set.
    • When set, remove the tiffin from the loaf pan using the parchment paper overhang. Cut into 10 squares.
    • Your tiffin is ready to serve.
    Two photo collage showing tiffin on a wooden board and then cut into squares.

    Recipe Tips

    Leave the shortbread cookies chunky. You want to mostly crush them but still leave quite a lot of chunks in there, the chunks look so pretty in the tiffin.

    Parchment paper. Line your loaf pan with parchment paper so that there’s overhang on either side. This makes it super easy to just lift the entire tiffin out of the pan when it’s set.

    Double the recipe for 9×9 square pan. If you want to use a 9×9 square pan then you can double the recipe.

    Gluten-free. If you’d like to make this recipe gluten-free then choose a gluten-free shortbread cookie or other similar type of cookie and you’ll be all set.

    Stack of three vegan tiffin.

    Storing and Freezing

    Keep your vegan tiffin squares stored in the fridge and enjoy within 7 days.

    It is also freezer friendly for up to 3 months. Let them thaw in the fridge and enjoy as usual.

    Vegan tiffin leaning against a stack of tiffin.

    More Vegan Dessert Bars

    1. Vegan Lemon Bars
    2. Vegan Rice Krispie Treats
    3. Vegan Bounty Bars
    4. Vegan Twix
    5. Vegan Oatmeal Bars
    6. Vegan Bounty Bars
    Vegan tiffin in a stack of three.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan tiffin in a stack.

    Vegan Tiffin

    This vegan tiffin is so rich and decadent. It's super easy to make, packed with shortbread and raisins and topped with vegan chocolate.
    4.93 from 13 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Scottish, Vegan
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 10
    Calories: 333kcal
    Author: Alison Andrews

    Ingredients

    • 8 ounces Vegan Shortbread Cookies (226g) Homemade or store-bought
    • ½ cup Vegan Butter (112g)
    • ¼ cup Maple Syrup (60ml) or Golden Syrup
    • 2 Tablespoons Light Brown Sugar
    • ¼ cup Cocoa Powder (21g) Unsweetened
    • ¾ cup Raisins (105g) Small, Seedless
    • 6 ounces Vegan Chocolate (170g) or Vegan Chocolate Chips
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    Instructions

    • Add the vegan shortbread cookies to a ziploc bag and roll over them with a rolling pin. You want to crush them up but still leave some larger chunks of cookie in there.
    • Add vegan butter, maple syrup, light brown sugar and cocoa powder and heat together on medium heat, stirring all the time until it has melted into a thick chocolate sauce.
    • Remove it from the heat and add crushed shortbread cookies and raisins. Stir it in so that everything is properly coated.
    • Transfer to a 9×5 loaf pan (sprayed with non-stick spray and lined with parchment paper so that there is overhang on either side).
    • Smooth down and place into the fridge to set (about 2 hours).
    • When the tiffin has set, add your vegan chocolate or chocolate chips to a microwave safe bowl and microwave in 30-second intervals bringing it out to stir every 30-seconds until melted.
    • Pour the melted chocolate over the top of the tiffin and smooth it down. Place into the refrigerator to set (about 20 minutes). When set, remove the tiffin from the loaf pan using the parchment paper overhang. Cut into 10 squares.
    • Your tiffin is ready to serve.

    Notes

    1. Vegan shortbread cookies – you can buy these ready-made or you can make this recipe with homemade vegan shortbread cookies. We have tried this recipe with our homemade cookies and with store-bought cookies and both options work great! If you do prefer to bake your cookies from scratch using our recipe, then you can use the full batch of homemade shortbread cookies in this recipe.
    2. Gluten-free. If you’d like to make this recipe gluten-free then choose a gluten-free shortbread cookie or other similar type of cookie and you’ll be all set.
    3. Storing and freezing. Keep your vegan tiffin squares stored in the fridge and enjoy within 7 days. It is also freezer friendly for up to 3 months. Let them thaw in the fridge and enjoy as usual.
    4. Prep time is for hands on time only and does not include time spent setting in the fridge.
    5. This recipe has been updated with new photos and extra tips but the recipe itself is the same. 

    Nutrition

    Serving: 1Serve | Calories: 333kcal | Carbohydrates: 42g | Protein: 3g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 197mg | Potassium: 170mg | Fiber: 3g | Sugar: 19g | Vitamin A: 451IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sarah says

      February 07, 2023 at 10:59 pm

      So so delicious!! Instant staple in my house lol5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 17, 2023 at 12:45 pm

        It’s definitely a staple to keep around! 🙂 Thanks so much for your review!

        Reply
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    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    4.93 from 13 votes (1 rating without comment)

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