Vegan Chocolate Tiffin Bar

I am always amazed at how easy it is to make this vegan chocolate tiffin bar and how delicious it is when I used to make it at a cafe. I am sure this yummy treat will make you smile after one bite. It’s chocolaty, crunchy on top and a bit moistly cakey like brownie but it has a bar kind of texture.
Tiffin was invented in the early 1900s in Troon, Scotland. Because it does not require baking, it’s also known as “fridge cake”.

Vegan chocolate tiffin bar

Making a sweet treat on Friday is becoming my routine now. Last time I made the vegan banana cake and the week before I made the sweet potato cake so I wanted to make something different. Maybe something like cookies or brownies.. But there isn’t enough time for baking because I was going to see my friend in an hour time 🙁

Then I remember the tiffin bars that I used to make at my friend’s cafe few years ago. It was easy to make, yet nicely chocolaty and delicious. Luckily I have everything I needed to make the tiffin so I managed to make it within 30 minutes. I left it in the fridge to set for after dinner dessert♥

Vegan chocolate tiffin bar

Although I made it in the same way as I did at the cafe, I added oats and mixed nuts to the recipe in order to make it a bit healthier and also crunchier. Make sure you microwave the oats to make them dry and crunchy before mixing in.

If you are looking for an easy vegan chocolate recipe, I really recommend you to try this vegan chocolate tiffin bar!

Vegan Chocolate Tiffin Bar

Prep Time 30 mins
Course Dessert
Servings 12 small squares


  • 120 g digestive biscuits
  • 20 g oats
  • 50 g vegan margarine
  • 1 tbsp sugar I used caster sugar. brown sugar would be good as well.
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp golden syrup
  • 1 tsp vanilla extract
  • 50 g sultanas other dry fruits will work as well
  • 60 g vegan dark chocolate crushed for melting
  • 30 g mixed nuts crushed for mixing in the melted chocolate


  • Line a loaf tin with a baking sheet. Make sure you cover the bottom of the tin and the sides (at least 3 cm in height) so that you can just pull the edge of the baking sheet to take the whole thing out when it's ready to cut. Set aside. *I used a one 8.5 inch x 4 inch loaf tin.
  • Put the oats in a bowl and microwave on the highest setting (mine is 700 W) for 2 minutes to make them dry and crunchy. Set aside.
  • In a large mixing bowl, crush the biscuits by hand. You can use a food processor but careful not to pulse for too long. Make sure you leave biscuit bits, not only crumbs! You need to leave some texture. Add in the oats.
  • Put the spread, sugar, cocoa, and syrup in a bowl and melt on a lower setting in the microwave. Stir well and mix in the vanilla extract.
  • Pour the wet into the biscuits and the oats and mix and coat well. Pour into the prepared tin and press down well with the back of a spoon.
  • Melt the chocolate on a lower setting in the microwave. Careful not to burn your chocolate! Mix in the crushed nuts.
  • Pour over the biscuit base and spread evenly with the back of a spoon. You have to spread it quickly before the chocolate starts getting solid. It might look like you don't have enough chocolate to cover the top but it's just right amount, you just need to spread it.
  • Chill in the fridge to set for at least 2 hours.
  • When it's ready take out from the tin, put it on a chopping board. Heat a kitchen knife with boiled water for a few seconds and cut into square.


If you don't like sultanas you can use other types of dry fruits such as dry apricots, dry cranberries and dates.
You can use more chocolate to cover the base if you want to. I find too much chocolate on the top is overpowering the entire flavour.

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