- 2 and 1/2 cup pitted dates
- 1/4 cup peanut butter
- 1/4 cup cocoa powder (1/3 cup if you want it more chocolatey)
- 1 cup crushed graham crackers (or other vegan biscuits)
- 1/4 cup raisins
- 1/4 cup roasted almonds, roughly chopped
- 1/2 cup dark chocolate chips
- 1 tbsp peanut butter
- Place the pitted dates, peanut butter and cocoa powder in the bowl of a food processor. Process until a sticky paste forms and all the dates are puréed, about 1 minute.
- Transfer the mixture to a large bowl and add the crushed graham crackers, raisins and chopped almonds. Mix using your hands until everything is combined and the add-ins are uniformly distributed.
- Line a brownie pan with parchment paper (I used one half of a 9×9-inch pan to get thicker bars). Transfer the mixture to the pan, cover with a sheet of parchment paper and press down firmly using your hands or the bottom of a glass. Make sure everything is packed and flat.
- Melt the chocolate chips over a double boiler. Once melted, stir in the peanut butter.
- Pour the melted chocolate over the tiffin base. Place in the refrigerator until set, about 30 minutes.
- Remove from the refrigerator and cut into about 15 squares. Tiffin bars will keep in a airtight container at room temperature for about a week.
Feel free to use peanuts, pecans, or even pistachio instead of almonds.
For the biscuits, you can use pretzels instead of graham crackers.
- Serving Size: 1 Bar
- Calories: 208
- Sugar: 25.2g
- Fat: 8.1g
- Carbohydrates: 34.4g
- Fiber: 3.9g
- Protein: 4.7g