If you are looking for a sweet treat that doesn’t feel too healthy – and that you can serve to anyone and win them over – try my Tiffin recipe. Sometimes it feels that all grain-free sweet treats are a variation of soaked cashews and coconut oil! Right? They definitely have their place. But if you are wanting a decadent sweet treat – but do not want to compromise on quality of ingredients it pays to ‘upgrade’ your old favourites with better ingredients swaps.
Tiffin originates from Scotland and the Australian/New Zealand equivalent is a Hedgehog Slice. I love this because it’s a no bake slice, just mix and chill. Sweet! Makes 16 squares.
Prep Time: 15 minutes
Chilling Time: 2 hours
- 350g (2 packets) Primal Alternative Choc Chip Cookies
- 200g butter (I reckon refined (no taste) coconut oil could work here too, but haven’t tried it)
- 110g maple syrup
- 40g cacao powder
- 40g coconut sugar
- 180g raisins or currants
- 300g dark chocolate (I use Lindt 70%)
- Grease and line a 20cm/8” square tin with baking paper.
- Put the Primal Alternative Cookies into a zip lock bag and bash them with a rolling pin to break them up. They should be mostly broken into fine crumbs but you can leave a few larger chunks. Or if your’e using a Thermomix, skip this bit.
- Add the butter, maple syrup, sugar and cacoa powder to a large saucepan. Melt everything together over a low heat, stirring frequently. Or add to your Thermomix and melt 2 min/ 60 degrees/ speed 3
- Once the mixture has melted, remove the pan from the heat and add the Primal Alternative Cookies and raisins/currants. Stir everything together well so the Cookies are completely coated in the butter mixture. Or add the Primal Alternative Cookies and raisins/currants to your Thermomix and mix reverse 5-10 sec/ reverse/ speed 4 or until combined with a few chunky bits of cookie remaining.
- Transfer the mixture to your prepared tin and press it down into a compact even layer with the back of a spoon or the palm of your hand.
- Melt the dark chocolate in a bowl over a pan of simmering water or in the Thermomix: chop 10 sec/ speed 8 then melt 2 min/ 60 degrees / speed 2. Pour the melted chocolate over the top of the tiffin base, smoothing it out into an even layer.
- Put the tin in the fridge for at least 2 hours to allow everything to set.
- To prevent the chocolate layer on top from cracking when you cut into it, allow the tiffin to come to room temperature again before slicing. Slice up into 16 squares and enjoy!
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