Indulgent Chocolate Tiffin
One of my favourite parts of retreat day prep is flipping through my recipe books and choosing something to bake for the end of the day. My retreats are all about self-care—taking time for yourself, giving yourself a little gift—and for me, finishing with something homemade is the icing on the cake (pun absolutely intended).
It’s based on a refrigerator cake from my trusty Green & Black’s cookbook and reminds me of the ones my mum used to buy me after ballet exams when we’d go for lunch at a café. Food always brings back memories of certain times for me, and this cake feels like a grown up version of that childhood treat. Make a batch to enjoy with a cuppa whenever you fancy a bit of sweetness in your day.
Time: 10 mins prep + 4 hours chilling time
Servings: 10-12 small pieces
Ingredients
125g butter, coconut oil, or vegan butter
75g golden syrup
200g dark chocolate (min 70% cocoa solids)
100g biscuits (I like ginger nuts, digestives, or shortbread)
OR 50g biscuits and 50g nuts (almonds or walnutw work nicely)
100g dried fruit (I like cranberries and cherries with a little crystallised ginger but use your favourites and vary to mix up the flavour)
Method
Line a small loaf tin or square (about 7”) cake tin with greasproof paper (or use a silicone tray, these work perfectly).
Melt the butter or vegan alternative with the golden syrup over a medium heat until bubbling gently, stir and set aside.
Break the chocolate into pieces and melt in a large heatproof bowl over a pan of barely simmering water.
Once the chocolate has melted, add the butter and syrup and stir well to combine.
Break the biscuits into largeish pieces and chop or break the nuts into large pieces, then add all the dry ingredients into the melted chocolate mixture.
Mix well, being careful not to crumble the biscuits too much!
Pour the mixture into your prepared tin and chill in. the fridge for at least 4 hours until set.
Once set, turn our carefully and slice or cut into squares.
Keep in the fridge. This will keep at least 5 days in an airtight container (if it lasts that long!)
My favourite combinations…
50g ginger nuts, 50g whole almonds, 70g cranberries, 30g crystallised ginger
50g ginger nuts, 50g digestives, 50g cranberries, 50g cherries
100g shortbread, 100g mixed tropical fruit
