Vegan Tiffin

4.93 from 13 votes

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

Prep Time10

Cook Time5

Total Time15

Course: Dessert

Cuisine: Scottish, Vegan

Diet: Vegan

Servings:

Calories: 333kcal

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 9x5 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.

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.
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.
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.
Prep time is for hands on time only and does not include time spent setting in the fridge.
This recipe has been updated with new photos and extra tips but the recipe itself is the same.