Vegan Chocolate Tiffin
„Kalter Hund“, cookie cake or cold snout – everyone in Germany is familiar with this sweet classic. But did you know there is something very similar in the UK, which has the edge regarding taste?
I ate the so-called "chocolate tiffin" for the first time in London. I was shocked, not only because the combination of cookie pieces, dried fruit and a thick layer of chocolate blew me away in terms of taste but also because I had never heard of this sweet before. Tiffin originally comes from Scotland – and is actually a simple no-bake chocolate bar traditionally made from digestive biscuits, raisins and chocolate. Digestive biscuits, surprise surprise, also come from the UK, are vegan and can occasionally be found in German supermarkets and online. However, for the sake of simplicity, we use vegan butter cookies for our recipe. We replaced the British golden syrup with conventional maple syrup. Ultimately, we are not staying utterly true to Scottish tradition. In addition to cookies and maple syrup, all you need for the filling is vegan butter and cocoa powder – in other words, everything you will likely already have at home. The ingredients for the filling are all melted together in a pan and then poured into a mold. Just make sure that you press the mixture down firmly so that the bites are nice and compact later on.
In general, however, you can adapt the recipe entirely to your needs and wishes. If you don't like raisins, you can use other dried fruit or leave them out completely. The same applies to the type of chocolate: we used Nomo's Creamy Choc Bar for our chocolate layer. However, if you want to twist your bites, we can also recommend other varieties such as the Not Hazelnut Choc Bar or (for all orange lovers) the Orange Crunch Bar. Nomo's chocolates are entirely allergen-free, palm oil-free, and made with sustainable cocoa. You can find them in selected supermarkets or the Nomo online store.
And if you'd rather stick to the classic: Click here for the recipe for traditional German No-bake chocolate biscuit mini cakes. We can also recommend the following no-bake recipes, which are equally suitable for tea time: Hazelnut chocolate bar, mango cheesecake,
and vegan speculoos tartelettes with vanilla cream.
Vegan Chocolate Tiffin
- 200 g (7 oz) vegan biscuits
- 100 g (0.5 cup) vegan butter
- 50 ml (0.25 cup) maple syrup
- 2 tbsp brown sugar
- pinch of salt
- 20 g (0.75 oz) unsweetened cocoa powder
- 60 g (2 oz) raisins
- 250 g (8.75 oz) vegan milk chocolate (e. g. from Nomo)
Place the vegan cookies in a freezer bag and carefully crush them with a rolling pin. It is essential that the cookie pieces do not become too small and that even larger pieces remain.
For the filling, briefly heat the vegan butter, maple syrup, sugar, salt and baking cocoa in a pan until everything has melted and a homogeneous mixture is formed. Then, remove the pan from the heat and stir the cookie pieces and raisins into the mixture.
Pour everything into a lined baking dish and flatten it well with a spoon or similar object. However, you should not take too long to do this. Otherwise, the butter will separate from the other ingredients. Let it chill for at least 2 hours or overnight.
When the mixture is firm, melt the chocolate over a bain-marie and pour over the top. Then smooth the surface again and decorate. Let it chill again for approximately 20 minutes until the chocolate layer is firm.
Cut it into pieces as desired.