Pecan and Maple Ginger Tiffin – We Should Cocoa #56
After all those amazing layer cakes in March, I thought something a little simpler might be in order this month. No bake chocolate treats it is. Think chocolate cornflake nests for Easter, tiffin to use up all those Easter chocolate leftovers or raw energy balls for a healthy post Easter detox.
Many thanks to Sarah over at Maison Cupcake for hosting last month. If you haven’t seen all those lovely layer cakes yet, do head over to her site and take a look.
I’ve kicked things off with this slightly healthier than your average tiffin: Pecan and Maple Ginger Tiffin. I substituted coconut oil for butter and maple syrup for the more normal golden syrup. I also used a dark 85% chocolate to lessen the sugar content. To make this gluten free, dairy free or both, just swap the digestive biscuits for something more appropriate.
I set my froothie blender to work on this one and used its pulse function to break up the biscuits. This made it a total doddle and all I needed to do to clean the blender jug was give it a quick dust with a clean dry cloth. The link I’ve given is an affiliate link which means I will benefit if you use it to buy an Optimum 9200 high speed blender.
Tiffin, refrigerator cake, biscuit cake, call it what you will, it is one of my all time favourites. This healthier version was just as delicious as others I’ve made. It was richly chocolatey and very gingery, although the amaretto managed to shine through. It was crunchy from the pecans and biscuits, chewy with the fruit and had an overall fudgy texture which made it absolutely scrumptious.
If this one doesn’t appeal, maybe one of my other tiffin recipes will.
- 80g coconut oil
- 100g 85% dark chocolate
- 2 tbsp maple syrup
- 1 tbsp gooseberry jam
- 1 tbsp amaretto
- 200g digestive biscuits
- 50g pecan nuts - roughly chopped
- 50g crystalised ginger - roughly chopped
- 50g raisins
- 2 amaretti biscuits
- Melt the coconut oil and chocolate in a pan over low heat.
- Remove from the heat and add the syrup, jam and Amaretto. Stir until combined.
- Break the biscuits into bits of varying sizes (I used the pulse function on my blender).
- Place everything but the amaretti into a bowl, give a good stir, then press into an 20 cm (8") sq. mould.
- Crumble the amaretti over the top and place in the fridge for a good hour or so to set.
- Cut into 12 pieces and enjoy.
- The longer this is left to set, the easier it will be to cut cleanly.
- Any fruit or nuts can be used as well as or instead of the ones given.