What’s up guys?!
I feel it’s been ages since the last recipe! Many things happened lately (think two moves in two months) I just couldn’t find enough time to work on new content. Good news though, the lack of recipes from the last few weeks is now over and I’m back experimenting in the kitchen! Lots of recipes coming up! Let’s start with something sweet, shall we?
Tiffins, also known as fridge cakes are British candies that don’t require any baking. They are super chocolatey and packed with raisins, nuts and crushed biscuits. Original recipes often call for a lot of chocolate and butter, as well as sugar.
This healthier recipe is inspired by tiffins but the base is basically dates and cocoa powder, resulting in a more brownie-like texture.
My favorite thing about these brownie bars are the crushed biscuits inside, that little crunch just makes them super addicting! For the nuts you can use whatever you want, I went for almonds but peanuts, pecans or even pistachios would work great!
I’m sure you will love the contrast of textures, a soft chocolate brownie with chewy raisins, crunchy biscuits and even more crunchy almonds!
Let me know in the comments if you try this recipe and tag #fullofplants on Instagram if you take a photo!
- 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