Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Pecan and Maple Ginger Tiffin – We Should Cocoa #56

Pecan Maple Tiffin

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.

We Should CocoaMany 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.

Pecan Maple TiffinTiffin, 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.

Pecan, Ginger, Maple Tiffin
Yields 12
A rich, fudgy and very tasty tiffin which is a bit healthier than your average, using coconut oil, maple syrup and very dark chocolate.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 80g coconut oil
  2. 100g 85% dark chocolate
  3. 2 tbsp maple syrup
  4. 1 tbsp gooseberry jam
  5. 1 tbsp amaretto
  6. 200g digestive biscuits
  7. 50g pecan nuts - roughly chopped
  8. 50g crystalised ginger - roughly chopped
  9. 50g raisins
  10. 2 amaretti biscuits
Instructions
  1. Melt the coconut oil and chocolate in a pan over low heat.
  2. Remove from the heat and add the syrup, jam and Amaretto. Stir until combined.
  3. Break the biscuits into bits of varying sizes (I used the pulse function on my blender).
  4. Place everything but the amaretti into a bowl, give a good stir, then press into an 20 cm (8") sq. mould.
  5. Crumble the amaretti over the top and place in the fridge for a good hour or so to set.
  6. Cut into 12 pieces and enjoy.
Notes
  1. The longer this is left to set, the easier it will be to cut cleanly.
  2. Any fruit or nuts can be used as well as or instead of the ones given.
Tin and Thyme http://tinandthyme.uk/

Comments

  1. Leave a Reply

    Dom
    1st April 2015

    oooh, I used to make creme egg rice crispy cakes when I was a kid, maybe I could adapt this idea and bring it up to date!… lovely theme x

  2. Leave a Reply

    Karen
    1st April 2015

    LOVE LOVE LOVE Tiffin in all its shapes and forms! This looks like a FAB recipe Choclette! XX

  3. Leave a Reply

    Laura
    1st April 2015

    Mmmm lovely flavours. I would like to say it would be perfect to help my revision but it probably isn’t because I’d just sit and eat the whole tray!

    • Leave a Reply

      Choclette
      1st April 2015

      Oh, I know exactly what you mean Laura, it’s way too moreish for our own good. Hope the revision is shaping up.

  4. Leave a Reply

    Craig - The Usual Saucepans
    1st April 2015

    Oh wow – these look great! Definitely a good Easter treat. Look forward to entering WSC (actually going to do it this month as well, not just talk about it). Loving the look of the new blog, by the way!

    • Leave a Reply

      Choclette
      1st April 2015

      Thanks very much Craig, glad you like it. Hope to see you for We Should Cocoa later then šŸ™‚

    • Leave a Reply

      Choclette
      1st April 2015

      Thanks Dannii, it was far too delicious. But the coconut oil worked well and I shall use that again – makes things a little less naughty.

  5. Leave a Reply

    Lou Foti
    1st April 2015

    They sound fantastic Choclette, loving the use of coconut oil in there. I shall try my best to enter We Should Cocoa this month, it’s been quite a while!

    • Leave a Reply

      Choclette
      1st April 2015

      It’s been ages Lou! No bake will be a fun one for your little chefs to get involved in. Coconut oil is a fantastic ingredient.

    • Leave a Reply

      Choclette
      1st April 2015

      Thanks Helen. Coconut oil is a fantastic ingredient and it combines beautifully with chocolate.

    • Leave a Reply

      Choclette
      2nd April 2015

      Ah yes, please do remember Kerry – it’s such an easy one this month šŸ™‚

  6. Leave a Reply

    Phil in the Kitchen
    2nd April 2015

    I haven’t eaten tiffin for a very long time and I love it. This definitely has my kind of flavours and I could certainly eat far too much of it. I’m always in need of anything that’s a little healthier.

    • Leave a Reply

      Choclette
      3rd April 2015

      You are a wise man Phil. I have a bad habit of wanting something sweet and dashing into the kitchen to make tiffin. Of course, once made, it has to be eaten.

  7. Leave a Reply

    bakingaddict
    3rd April 2015

    I love tiffins and it’s so versatile as you can make so many variations of it. Great theme too for WSC.

    • Leave a Reply

      Choclette
      3rd April 2015

      Thanks Ros, glad you’re on board with the theme. Long live tiffin I say šŸ™‚

  8. Leave a Reply

    Kate - gluten free alchemist
    3rd April 2015

    I love the name ‘Tiffin’. It always sounds like such a fun thing to eat. It’s really easy to make GF too!
    I also love using coconut oil in biscuitty treats…. I think it makes them extra crunchy…..
    Now…… what to make no bake?????

    • Leave a Reply

      Choclette
      4th April 2015

      I’m not really sure how it acquired the name tiffin Kate, but I prefer it to fridge cake by far. Yes coconut oil works brilliantly in baked goods and you can sort of feel virtuous whilst eating it too šŸ™‚

  9. Leave a Reply

    Old Fat Guy
    4th April 2015

    This is a delicious looking cake. It is going on my to do list.

    The Old Fat Guy

    • Leave a Reply

      Choclette
      4th April 2015

      Hello, thanks for visiting and commenting AND liking my tiffin šŸ™‚ My to do list is so long, I’ve given up looking at it.

    • Leave a Reply

      Choclette
      7th April 2015

      Thanks Michelle. I’ve made loads of stuff with my froothie, but have only managed to blog a tiny percentage so far.

    • Leave a Reply

      Choclette
      7th April 2015

      Hi Michelle. Thanks for letting me know. I’ve just tried both my twitter buttons – sharaholic at the top and the one at the bottom of the post and both seem to be fine, so maybe it was just a blip?

  10. Leave a Reply

    Sarah @tamingtwins
    7th April 2015

    Oh tiffin is my nemesis!! I can’t stop eating it! So a healthier version, even slightly healthier, is the dream for me. This looks amazing. Haven’t used my Froothie for crushing yet, must have a go.

    • Leave a Reply

      Choclette
      7th April 2015

      Ah me too Sarah, I love the stuff and try not to make it too often. This recipe does make you feel, if not exactly virtuous, a little less guilty.

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