Pecan Maple Ginger Tiffin: No-Bake Fridge Cake
A rich, fudgy and very tasty chocolate biscuit cake. The recipe is a bit healthier than most as it’s made with coconut oil, maple syrup and very dark chocolate. If you like tiffin as much as I do, you will love this easy to make, no-bake pecan maple ginger tiffin.
Although I prefer less rather than more sugar in my confectionary, there is no doubt about it, I have a sweet tooth – a sweet tooth combined with a love of chocolate. And I am not alone it seems. According to the Belgian chocolate company Callebaut, two out of three people are more likely to choose a chocolate dessert over a non-chocolate one.
We Should Cocoa
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 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.
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 is just as delicious as others I’ve made. It’s richly chocolatey and very gingery, although the amaretto manages to shine through.
Just like other no-bake treats, it’s super easy to make too. The only difficulty is waiting for the tiffin to set before you can tuck in.
This pecan maple ginger tiffin should come with a serious health warning. It’s very addictive and if you have as little willpower as I do, a locked fridge might be a good idea. It’s crunchy from the pecans and biscuits, chewy with the fruit and has an overall fudgy texture which makes it absolutely scrumptious.
Breaking Biscuits
For this recipe, you’ll need to break the biscuits up into bits of varying sizes. You can do this in several ways. Some people place the biscuits in a sealed plastic bag and bash them on a board. I either put the biscuits in a bowl and use the end of a rolling pin to bash them with. Or I use the pulse function on my blender.
This time I set my power blender to work 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.
Tiffin Made With Egg
I’ve tried adapting this tiffin to make it with egg in the past. There’s a famous Kondito & Cook chocolate biscuit cake that is made with egg. At first I was put off by the use of a raw egg. However, when I thought about it, I realised the heat of the chocolate mixture pasteurises the egg, so I gave it a go.
The tiffin was as delicious as it always is, but certainly not more so. It was, however quite messy to eat with a very soft texture which melted all over our hands. It was good to try, but I’ve stuck to my firmer and egg free version ever since.
Other Tiffin Recipes You Might Like
- Chocolate amaretto biscuit cake
- Chocolate honeycomb squares
- Christmas tiffin
- Coconut chocolate biscuit cake
- Lemon sherbert tiffin (gluten-free)
- Sour cherry chocolate biscuit cake
If this pecan maple ginger tiffin doesn’t appeal, maybe one of my other no-bake recipes will. All delicious, of course.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this scrumptious and healthier than average tiffin, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Pecan and Maple Ginger Tiffin. PIN IT.
Pecan and Maple Ginger Tiffin – The Recipe
Maple And Pecan Ginger Tiffin
Ingredients
- 80 g coconut oil
- 100 g 85% dark chocolate
- 2 tbsp maple syrup*
- 1 tbsp jam (I used gooseberry jam)
- 1 tbsp Amaretto liqueur
- 200 g digestive biscuits
- 50 g pecan nuts roughly chopped
- 50 g crystallised ginger roughly chopped
- 50 g raisins
- 2 amaretti biscuits
Instructions
- Melt the coconut oil and chocolate in a pan over low heat.80 g coconut oil, 100 g 85% dark chocolate
- Remove from the heat and add the syrup, jam and Amaretto. Stir until combined.2 tbsp maple syrup*, 1 tbsp jam, 1 tbsp Amaretto liqueur
- Break the biscuits into bits of varying sizes. You can do this in various ways. I either put the biscuits in a bowl and use the end of a rolling pin to bash them with. Or I use the pulse function on my blender.200 g digestive biscuits
- Place everything but the amaretti into a bowl, give a good stir to ensure that everything is covered in the chocolate mixture. Then press into an 20 cm (8") sq. silicone mould or lined tin.50 g pecan nuts, 50 g crystallised ginger, 50 g raisins
- Crumble the amaretti over the top and place in the fridge for a good hour or so to set.2 amaretti biscuits
- Cut into 12 pieces and enjoy.
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.
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.
Twitter sharing button not working properly, i.e. no link to post included.
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?
Ah, the joys of the Froothie. I am yet to make a dessert with it. Yours looks lovely!
Thanks Michelle. I’ve made loads of stuff with my froothie, but have only managed to blog a tiny percentage so far.
This is a delicious looking cake. It is going on my to do list.
The Old Fat Guy
Hello, thanks for visiting and commenting AND liking my tiffin 🙂 My to do list is so long, I’ve given up looking at it.
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?????
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 🙂
I love tiffins and it’s so versatile as you can make so many variations of it. Great theme too for WSC.
Thanks Ros, glad you’re on board with the theme. Long live tiffin I say 🙂
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.
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.
Ah yes, please do remember Kerry – it’s such an easy one this month 🙂
This sounds delicious. I am very keen on the use of coconut oil here too!
Thanks Helen. Coconut oil is a fantastic ingredient and it combines beautifully with chocolate.
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!
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.
Pecan and maple goes so well together. This sounds delicious.
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.
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!
Thanks very much Craig, glad you like it. Hope to see you for We Should Cocoa later then 🙂
Oh I do love tiffin and this one sounds a bit special! Nice recipe Choclette.
Thanks Jac, tiffin is one of my many downfalls.
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!
Oh, I know exactly what you mean Laura, it’s way too moreish for our own good. Hope the revision is shaping up.
LOVE LOVE LOVE Tiffin in all its shapes and forms! This looks like a FAB recipe Choclette! XX
Thanks Karen, I have a terrible weakness for it too.
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
Thanks Dom – sounds a bit sickly, but perfect for Easter 😉