Vegan Chocolate Pretzel Tiffin

 A simple fridge cake with no cooking, just a bit of melting. Chocolate is teamed with pretzels, digestive biscuits (Graham crackers) and raisins for a bit of chew.

A Square of Vegan Chocolate Pretzel Tiffin

VEGAN CHOCOLATE PRETZEL TIFFIN

Sometimes in the afternoon, you just need a little boost. Something sweet to give you a burst of energy to get you through the rest of the day until dinner time.

This no-bake tiffin is just that treat. It's the perfect treat to pop in your lunch box.

It's not baked, but there is a bit of melting involved, which can be done in a pot or in the microwave.

A mixture of crushed pretzels and digestive biscuits, which are very similar to Graham crackers, are teamed with raisins and chocolate with a hint of salt to contrast with the sweetness.

The traybake is then topped with melted chocolate, chilled and cut into squares.


A lined square brownie tin

LINING YOUR BROWNIE TIN

I used to grease a brownie tin, cut the traybake when cool, then remove, but what I have learned is that's the awkward way to do it.

If you lightly grease your brownie tin, then place two strips of non-stick baking paper across it, it will allow you to easily lift out the whole traybake.

You can then cut much more neatly and more easily on a chopping board, instead of trying to cut and remove it awkwardly from the tin.

My recommendation is to buy some pre-cut squares of double-sided, coated non-stick parchment paper.

It's convenient, makes baking prep easier and you won't make a mistake and use the side that is not non-stick, which can be a disaster.


Two stacks of chocolate tiffin bites

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE PRETZEL TIFFIN


  • DAIRY-FREE SPREAD - or vegan butter
  • COCOA POWDER - or drinking chocolate powder. which is less bitter
  • GOLDEN SYRUP - to sweeten
  • SALT - just a little as a contrast to the sweet
  • PRETZELS - choose a vegan variety
  • DIGESTIVE BISCUITS - or Graham cracker type biscuits
  • RAISINS - for a bit of chew
  • DARK CHOCOLATE - to melt for the topping 

HOW TO VARY TIFFIN


You can easily change up your tiffin with a few of these ideas.

  1. Use drinking powder instead of cocoa.
  2. Use just digestive biscuits and raisins.
  3. Use Oreos instead of digestive biscuits and pretzels
  4. Use chopped dried apricots instead of raisins.
  5. Use dried cranberries instead of raisins.

Dairy-free spread topped with cocoa powder


COCOA OR DRINKING POWDER

The base of this traybake is a combination of melted dairy-free spread (or vegan butter), cocoa powder and golden syrup.

You can use a dark, rich cocoa powder or a softer drinking chocolate powder.

Cadbury's original drinking chocolate is suitable for vegans as well as the Co-op's own label drinking chocolate. It doesn't say so on the label, but that one is accidentally vegan.

They both give more of a dairy milk chocolate flavour, but slightly deeper in flavour.

My husband and son both prefer this tiffin made with drinking chocolate instead of cocoa which can be quite bitter.

The perfect mixture is to use drinking chocolate for the tiffin filling and dark chocolate for the topping.


A bowl of pretzels

PRETZELS

I often make tiffin with a mix of digestive biscuits (or Graham crackers) and raisins. 

Sometimes I even use Oreos instead of digestive biscuits, but this time I included broken pretzels.

I wouldn't just use pretzels as they are quite crisp and the softer biscuits, give a good texture without too much resistance when you bite into it.


Digestive Biscuits in a bowl

DIGESTIVE BISCUITS OR GRAHAM CRACKERS

I use digestible biscuits in this fridge cake. It's a traditional British biscuit, very much favoured for serving with or dunking in a cup or tea.

If you can't get digestive biscuits, you could use Graham crackers.

Look out for own-brand digestive biscuits as they tend to be suitable for vegans, unlike the big well-known brands.

As to Graham crackers, I'm not sure if they are suitable for vegans, but they will give you an idea of the type of biscuit/cookie I'm using and I'm sure you will know which vegan option to use.


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Chocolate pretzel tiffin fridge cake

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Stack of chocolate pretzel tiffin

HOW TO MAKE VEGAN CHOCOLATE PRETZEL TIFFIN

Scroll down for step-by-step photos followed by a printable recipe. If you don't have a printer, hit the print button on the recipe card and save as a PDF.

step 1 - lined tin

STEP 1

Grease and line a brownie pan. It doesn't matter if yours is a bit bigger than mine, or smaller, it will only change the thickness of the tiffin, but it will set just the same.


Step 2 - Dairy-free spread & cocoa in a bowl

STEP 2


If you are melting the ingredients in the microwave add them to a bowl.

If you are melting them on the cooker, add them to a small pan.


Step 3 - golden syrup and salt added

STEP 3


Now add golden syrup and salt to intensify the salt and sweet flavour.

If you don't have golden syrup, you could add maple syrup or agave nectar.

Melt in the microwave or in a pan and set aside.


Step 4 - Crushed biscuits and pretzels

STEP 4

In a bowl crush the biscuits and pretzels.

You will need to tip them into a bigger mixing bowl to make the filling.


Step 5 - biscuit mix and raisins in a bowl

STEP 5

Add the raisins to the biscuit and pretzel mix in a mixing bowl.


Step 6 - melted chocolate mixture added to other ingredients

STEP 6

Add the melted chocolate mixture to the crushed biscuits and pretzels.

Mix well until the biscuit mixture is completely coated.


Step 7 - filling poured into prepared tin

STEP 7


Pour the mixed filling into the prepared brownie pan.

Press with the back of a spoon until you have a fairly even surface and the filling is firmly packed.

Pop in the fridge to chill.



Step 8 - melt chocolate

STEP 8


Melt the chocolate.

You can either do this in a bowl in the microwave for 1-2 minutes or in a bain-marie over some gently simmering water in a pan.


Step 9 - melted chocolate on tiffin

STEP 9

Pour the melted chocolate over the chilled tiffin filling and spread to even off.

Chill in the fridge until set, then remove from the tin and cut into squares.


Check out my Vegan Lunch Box Guide to Packing Lunches and Back to School Lunch Box Guide for more lunch ideas or head over to my recipe index.


chocolate tiffin, fridge cake, pretzel tiffin, vegan fridge cake, traybake, vegan traybake, vegan no-bake, tiffin, vegan tiffin
baking
Scottish, vegan
Yield: 16
Author: Jacqueline Meldrum
Print
Vegan Chocolate Pretzel Tiffin

Vegan Chocolate Pretzel Tiffin

A simple fridge cake with no cooking, just a bit of melting. Chocolate is teamed with pretzels, digestive biscuits (Graham crackers) and raisins for a bit of chew.
Prep time: 15 Mininactive time: 30 MinTotal time: 45 Min

Ingredients

  • 225g/1 cup dairy-free spread
  • 50g/½ cup drinking chocolate or cocoa
  • 3 tbsp golden syrup
  • pinch of salt
  • 80g/1 cup raisins
  • 250g/8 oz vegan digestive biscuits (about 13 biscuits)
  • 50g/ 1.8 oz pretzels
  • 200g dark chocolate

Instructions

  1. Line a square brownie pan (see notes).
  2. Melt the dairy-free spread, drinking chocolate (or cocoa), golden syrup and salt in a bowl in the microwave or over a pot of simmering water. Set aside.
  3. Crush the biscuits and pretzels and add to a large mixing bowl.
  4. Pour in the raisins and the melted chocolate mixture. Mix well.
  5. Press the filling into the prepared tin and press until they are well packed and the surface is fairly even. Chill I'm the fridge.
  6. Melt the chocolate (microwave or pan over simmering water) and pour over your child tiffin.
  7. Chill until the chocolate is set, then remove from the pan and cut into small squares treat-size bites.
  8. Enjoy!

Notes:

I use a 20 x 20 cm (8 x 8 inch) brownie pan, but the tiffin would be ok in a slightly larger pan, the tiffin would just be thinner.

Tiffin can be kept in the fridge in an airtight container for 4-5 days.

You can freeze tiffin for 3-4 months. Wrap each piece individually in freezer friendly baking paper and store in a freezer bag or tub. Defrost in the fridge.

Calories

200.02

Fat (grams)

8.49

Sat. Fat (grams)

4.62

Carbs (grams)

29.31

Fiber (grams)

1.68

Net carbs

27.63

Sugar (grams)

18.42

Protein (grams)

2.24

Sodium (milligrams)

97.35

Cholesterol (grams)

3.29
Created using The Recipes Generator

12 comments

  1. Yummy! This looks so delicious and scrumptious! I can't wait to give this a try!

    ReplyDelete
  2. Oh! these are going to be good for Christmas! delicious!

    ReplyDelete
    Replies
    1. Oh yes that's so true and you can swap the raisins for cranberries.

      Delete
  3. I love anything chocolate! Thanks for all of the great tips for making these.

    ReplyDelete
  4. My family really loved it! Such an amazing treat!

    ReplyDelete
    Replies
    1. Oh you made them quickly! Glad you enjoyed the tiffin.

      Delete
  5. Tiffins are one of my favorite desserts so I knew I'd love your recipe! It is so easy to make and delicious when I want a little afternoon chocolate!

    ReplyDelete
    Replies
    1. zyes it's the perfect quick treat and no putting the oven on.

      Delete
  6. Oh wow that is a whole lot of choc goodness. printing off the recipe now. Jill

    ReplyDelete

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