Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Pecan and Maple Ginger Tiffin – We Should Cocoa #56

Pecan and Maple Ginger 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. As you can see, I had pecan and maple ginger tiffin very much on my mind.

We Should Cocoa

Many thanks to Sarah over at Maison Cupcake for hosting We Should Cocoa 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.

Love My Blender

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 and Maple Ginger Tiffin

Tiffin, refrigerator cake, biscuit cake, call it what you will, is one of my all time favourites. This healthier pecan and maple ginger tiffin 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 pecan and maple ginger tiffin doesn’t appeal, maybe one of my other tiffin recipes will.

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this pecan and maple ginger tiffin, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Pecan and Maple Ginger Tiffin. PIN IT.

Pecan and Maple Ginger Tiffin - a slightly healthier take on fridge cake or biscuit cake as it's sometimes known. #TinandThyme #tiffin #ChocolateRecipe #NoBake #FridgeCake #BiscuitCake

Pecan and Maple Ginger Tiffin – The Recipe

5 from 1 vote
Pecan and Maple Ginger Tiffin
Pecan, Ginger, Maple Tiffin
Prep Time
15 mins
Setting Time
1 hr
Total Time
1 hr 15 mins
 
A rich, fudgy and very tasty tiffin which is a bit healthier than your average, using coconut oil, maple syrup and very dark chocolate.
Course: Afternoon Tea, Snack
Cuisine: British
Keywords: biscuit cake, fridge cake, ginger, maple syrup, no-bake, pecans, tiffin
Servings: 12 pieces
Calories: 224 kcal
Author: Choclette
Ingredients
  • 80 g coconut oil
  • 100 g 85% dark chocolate
  • 2 tbsp maple syrup
  • 1 tbsp gooseberry jam
  • 1 tbsp amaretto
  • 200 g digestive biscuits
  • 50 g pecan nuts - roughly chopped
  • 50 g crystalised ginger - roughly chopped
  • 50 g raisins
  • 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.
Recipe Notes

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.

Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.

Nutrition Facts
Pecan, Ginger, Maple Tiffin
Amount Per Serving
Calories 224 Calories from Fat 133
% Daily Value*
Total Fat 14.8g 23%
Saturated Fat 7.5g 38%
Cholesterol 4mg 1%
Sodium 182mg 8%
Potassium 68mg 2%
Total Carbohydrates 21.4g 7%
Dietary Fiber 1.2g 5%
Sugars 11.5g
Protein 1.9g 4%
Calcium 2%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links to Froothie Optimum products*. Links are marked with an *. If you buy through a link it won’t cost you any more, but I’ll get a small commission. Thank you for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging. 

32 Comments

  1. Dom

    1st April 2015 at 11:45 am

    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

    Reply
    • Choclette

      1st April 2015 at 11:54 am

      Thanks Dom – sounds a bit sickly, but perfect for Easter 😉

      Reply
  2. Karen

    1st April 2015 at 12:01 pm

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

    Reply
    • Choclette

      1st April 2015 at 4:35 pm

      Thanks Karen, I have a terrible weakness for it too.

      Reply
  3. Laura

    1st April 2015 at 1:18 pm

    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!

    Reply
    • Choclette

      1st April 2015 at 4:36 pm

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

      Reply
  4. Jacqueline Meldrum

    1st April 2015 at 1:21 pm

    Oh I do love tiffin and this one sounds a bit special! Nice recipe Choclette.

    Reply
    • Choclette

      1st April 2015 at 4:37 pm

      Thanks Jac, tiffin is one of my many downfalls.

      Reply
  5. Craig - The Usual Saucepans

    1st April 2015 at 2:31 pm

    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!

    Reply
    • Choclette

      1st April 2015 at 4:40 pm

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

      Reply
  6. Dannii @ Hungry Healthy Happy

    1st April 2015 at 5:28 pm

    Pecan and maple goes so well together. This sounds delicious.

    Reply
    • Choclette

      1st April 2015 at 5:36 pm

      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.

      Reply
  7. Lou Foti

    1st April 2015 at 6:53 pm

    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!

    Reply
    • Choclette

      1st April 2015 at 8:58 pm

      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.

      Reply
  8. Helen @ Fuss Free Flavours

    1st April 2015 at 7:19 pm

    This sounds delicious. I am very keen on the use of coconut oil here too!

    Reply
    • Choclette

      1st April 2015 at 9:00 pm

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

      Reply
  9. Kerry @ Kerry Cooks

    2nd April 2015 at 12:32 pm

    I love this! I need to remember to enter 🙂

    Reply
    • Choclette

      2nd April 2015 at 8:06 pm

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

      Reply
  10. Phil in the Kitchen

    2nd April 2015 at 11:37 pm

    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.

    Reply
    • Choclette

      3rd April 2015 at 1:05 pm

      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.

      Reply
  11. bakingaddict

    3rd April 2015 at 5:13 pm

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

    Reply
    • Choclette

      3rd April 2015 at 6:59 pm

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

      Reply
  12. Kate - gluten free alchemist

    3rd April 2015 at 10:56 pm

    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?????

    Reply
    • Choclette

      4th April 2015 at 8:32 pm

      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 🙂

      Reply
  13. Old Fat Guy

    4th April 2015 at 3:42 pm

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

    The Old Fat Guy

    Reply
    • Choclette

      4th April 2015 at 8:39 pm

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

      Reply
  14. Michelle @ Greedy Gourmet

    6th April 2015 at 9:13 pm

    Ah, the joys of the Froothie. I am yet to make a dessert with it. Yours looks lovely!

    Reply
    • Choclette

      7th April 2015 at 8:40 am

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

      Reply
  15. Michelle @ Greedy Gourmet

    6th April 2015 at 9:13 pm

    Twitter sharing button not working properly, i.e. no link to post included.

    Reply
    • Choclette

      7th April 2015 at 8:44 am

      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?

      Reply
  16. Sarah @tamingtwins

    7th April 2015 at 4:01 pm

    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.

    Reply
    • Choclette

      7th April 2015 at 8:51 pm

      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.

      Reply

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