Tiffin is such an old-school, traditional treat from many Brits’ childhood that one bite brings back instant nostalgia for parties, paper plates, and panda pops. This chocolate tiffin recipe is everything you could want – it’s got a super chocolatey taste, those deliciously crunchy biscuit bits, plus added sweetness from raisins and cherries.

Plus, this no-bake recipe is so easy to make – whip up a batch the night before you need it and simply slice and serve!

Tiffin – also known as fridge cake because you don’t actually need to set it, just place in the fridge to set – is a firm favourite in cafes all around the country. Paired with a cup of tea or even a cheeky hot chocolate, some would say it’s the perfect afternoon treat – although rocky road (similar, but with added extras such as marshmallows) might come a close second!

Now, you can make it from home, too. This is the perfect homemade classic tiffin recipe. Even better, this recipe is insanely easy to adapt to make it vegan-friendly, so it’ll be a huge crowd-pleaser no matter what your dietary preferences are. For more tiffin goodness, make sure you’ve tried my biscoff tifiin too.

What actually is chocolate tiffin?

Tiffin is a no-bake chocolate treat – also known as fridge cake or a chocolate slice – that is popular as a dessert or snack in the UK but in other countries, too. A classic tiffin recipe is made by combining crushed biscuits s with melted chocolate and other ingredients such as dried fruit, nuts, or marshmallows. 

The mixture is then chilled until it sets, and can be cut into small squares or bars for serving – simple!

What you’ll need to make your tiffin

Here are all the tools you’ll need to make your chocolate tiffin – scroll down to the recipe card at the bottom of the page for the full details to make the recipe.

• A 7 x 7-inch baking tray
• Baking paper to line the tray
• A rolling pin and ziplock bag OR a large chopping board and sharp knife
• A large saucepan
• A microwave-proof bowl
• A wooden spoon

Ingredients

These are all the ingredients you need to make chocolate tiffin:

• Biscuits: I use McVitities Digestive biscuits for this recipe, which just pair so well with that classic chocolate taste. As alternatives, however, you could consider lotus biscoff biscuits, rich teas, Graham Crackers, or even something super left-field like Oreo cookies!
  
• Golden syrup: Also known as golden treacle, this golden, liquid gold substance adds that delicious, almost caramel-like sweetness to the recipe and is essential for helping to bind the biscuit crumbs together.
  
• Cocoa powder: This adds to the deep chocolatey flavour of the tiffin.
  
• Dark chocolate: I also love to add dark chocolate to my tiffin, which not only improves the taste but also helps to bind the biscuit mixture together.
  
• Butter: I make most of my recipes dairy-free so I can share them with friends of all dietary requirements, so my go-to for this recipe is the Flora plant-based unsalted butter block. However, if you have no dietary restrictions, then you can use your favourite butter for this recipe.
  
• Milk chocolate: Likewise, I used a bar of vegan milk chocolate to top my chocolate tiffin, but you can use classic milk chocolate if you prefer. A creamy, mild chocolate is perfect for this – something like dairy milk.
  
• Raisins: Tiffin purists will say raisins are a must for this recipe – and I do think they add an important touch of sweetness to what can otherwise be a fairly stodgy recipe. However, omit these is you prefer your tiffin without!
  
• Glacier cherries: Now, some people may argue that cherries are not featured in a classic tiffin recipe – but I think they really lift and transform that chocolate-biscuit layer and add a crucial element of sweetness to the recipe. Again, omit these if you’d prefer the tiffin with no fruit.
  

What size to chop the biscuits?

When I was first testing the quantities for this recipe, I was worried at first that I hadn’t chopped up my biscuits small enough. 

I didn’t have a rolling pin or a food storage bag to hand to crush up the biscuits, so I opted for the slightly messier alternative of chopping the biscuits with a good old-fashioned knife and chopping board!

Aim for biscuit chunks about 1cm in diameter or so – you don’t want to just be stirring crumbs into the chocolate mixture, but you also want to avoid chunks so large that they won’t stick together!

Raisins and cherries

Raisins are commonly used in tiffin recipes – cherries are another commonly used ingredient, but perhaps less so than raisins.

For me personally, you can’t have tiffin without these two additions. They add a perfect touch of sweetness to the chocolate tiffin which can otherwise be a little too stodgy with chocolate – if you can imagine such a thing!

How to make your chocolate tiffin: step-by-step

To start with, line your 7-inch square baking tin with parchment paper – this prevents the tiffin from sticking to the tin and makes it much easier to remove once set.

If you’re using the rolling pin method, place your biscuits in a food storage bag, squeeze all the air out before closing, and then bash the biscuits into small pieces with the rolling pin. Alternatively, you can use a sharp knife to chop the biscuits into small 1-cm chunks. I’d recommend doing this step before making the chocolate mixture to avoid rushing and potentially burning something!

If using cherries, chop these into small chunks, too.

Add the golden syrup, vegan butter, cocoa powder, and dark chocolate to your large saucepan and place on low heat until the butter and chocolate have melted. Stir to combine, and take care not to let the chocolate burn.

Add the biscuits, raisins, and cherries to the chocolate mixture and stir well to ensure everything is evenly coated. Tip the biscuit mixture into your baking tin and press down firmly and evenly to compact the tiffin and ensure the biscuit chunks all stick together once refrigerated.

In your microwave bowl, melt your milk chocolate. Pour the chocolate over the biscuit layer, then refrigerate for a minimum of 2-3 hours to allow everything to set.

Remove the tiffin from the fridge about 30 minutes before cutting it into 9 – 12 slices – this helps prevent the chocolate topping from cracking when you cut it. It can also help to score lines in the chocolate before cutting. Serve and enjoy!

Substitutions and adaptations

Here are a few variations on this classic recipe that you might like:

• Adults only: Add a shot of rum or whiskey to your tiffin to make it boozy – or you could also soak your cherries and raisins before adding them to the mixture to give a delicious added flavour!
  
• Add chopped nuts: Chopped nuts such as almonds, peanuts, pecans, and walnuts all work perfectly.
  
• Sub the milk chocolate for dark chocolate: This can be especially great for non-dairy and vegan diets, as vegan milk chocolate can be expensive and vary in quality! This will also add an extra indulgent touch to your tiffin – sprinkle over some sea salt for added oomph.

How to make vegan tiffin?

Tiffin can be made vegan simply by using vegan versions of the traditional ingredients – mainly chocolate and butter.

Use an unsalted vegan butter such as the Flora plant-based block, and swap out milk chocolate for vegan milk chocolate and vegan-friendly dark chocolate (such as Lindt 80%). You could also use coconut oil instead of vegan butter.

Storage

To store tiffin, it is best to keep it in an airtight container in the fridge for 3-5 days.. This will help to preserve its freshness and prevent it from becoming too soft or sticky.

Before storing the tiffin, make sure that it has fully set and hardened in the refrigerator. Once it has set, cut it into squares or bars and transfer it to an airtight container. You can separate the layers of tiffin with parchment paper to prevent them from sticking together.

If you need to store it for longer, you can also freeze it for up to a month. To freeze the tiffin, wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag. When you’re ready to eat it, simply thaw it in the refrigerator for a few hours before serving.

FAQs

Other recipes you’ll like:

• Biscoff Brownies
• Easy Dairy-Free Flapjacks
• Vegan Raspberry Rhubarb Crumble Bars
• Rhubarb and Blueberry Crumble Bars
• Vegan Crunchie Bars
• Chocolate Twist Recipe