Chocolate Tiffin

This easy Gluten Free Chocolate Tiffin recipe is a simple, no-bake chocolate treat everyone will love. Gluten free crushed biscuits, glace cherries and raisins with a delicious chocolate topping. It’s so easy to make and a quick and easy gluten free treat.

I love this homemade chocolate tiffin recipe. It’s SO easy to make and nobody will even know it’s gluten free. Plus you can also make it dairy free with a couple of simple swaps.

I use a mixture of gluten free shortbread or ginger biscuits in my tiffin recipe as I love the different textures and flavours they add. But gluten free digestive biscuits work just as well.

The crushed biscuits are mixed with melted butter, syrup, sugar and cocoa powder, with the addition of cherries and raisins.

Topped with melted chocolate, the tiffin sets in the fridge for an easy treat which doesn’t even need the oven! So easy, and great for making with kids.

I remember making treats like this a lot as a child – though some might have called it a chocolate fridge cake or a chocolate biscuit cake!

If you love my gluten free rocky road recipe you’ll love this. The difference is a rocky road has marshmallows, while a traditional tiffin contains dried fruit.

My rocky road base is also made with melted chocolate, while this is made with butter and cocoa powder, giving it a deliciously decadent texture and taste.

And if you’re looking for more easy treats, try my No Bake Cookies, my Mini Egg Rocky Roads or my simple Chocolate Chip Shortbreads.

Ingredients

There’s a printable recipe card for this easy chocolate tiffin recipe below. But for the shopping list you will need…

• Butter: This forms the base of the tiffin and binds the crushed biscuits together as it sets. You can swap this for a vegan margarine instead for a dairy free recipe.
• Golden Syrup: This is readily found in the baking aisle in the UK. Outside of the UK, look for a light treacle or corn syrup.
• Light Brown Sugar: You can use caster sugar if you prefer.
• Cocoa Powder: Most cocoa powder is gluten free but always double check.
• Gluten Free Biscuits: I used an equal mix of gluten free shortbread and gluten free ginger biscuits. I especially love the ginger crunch! Often tiffin is made with digestive biscuits and you can use these if you prefer – or a mix of all three. And of course if you don’t need this to be gluten free, just use normal biscuits.
• Raisins: I love using jumbo raisins but any raisin or dried fruit will work. Try currants or even dried cranberries for something difference.
• Glace Cherry Halves: Adding candied cherries is not essential if you don’t like them, but I think they add a perfect chewy texture to these tiffin squares.
• Chocolate: I use a mixture of dark and milk chocolate for my tiffin topping. You could use one or the other if you prefer, just double check you’re using gluten free chocolate.

How to make chocolate tiffin

There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free tiffin is to make:

First, take a 20cm square baking tin and line it with some baking paper (parchment paper). I use clothes pegs to hold it in place!

Add the butter, golden syrup, brown sugar and cocoa powder to a large saucepan and place on a low heat. Heat gently until melted, then remove from the heat.

Crush the biscuits – I do this by placing them in a sealed sandwich bag and bashing them with a rolling pin! You want them mostly as crumbs, but with some bigger chunks.

Add the crushed biscuits, raisins and cherry halves to the saucepan and mix together well. Pour into the prepared tin and smooth down into one layer.

Melt the dark chocolate milk chocolate (in separate bowls) in the microwave in 10-20 second intervals.

Pour the chocolate over the tiffin, marbling the two together to cover the entire tiffin.

Place in the fridge for at least 2-3 hours or until set (ideally overnight) before cutting into 16 squares or 8 triangles/rectangles.

Storing and Freezing

These gluten free tiffin squares should be kept in the fridge, but they will keep for a week-or-so in a tub.

You can also freeze the squares (between sheets of baking paper so they don’t stick together) and then defrost one as and when you fancy some.

They are fairly forgiving – I’ve found some leftover tiffin (I know, the madness!) in the back of my fridge after a few weeks and it’s still been perfectly edible!

Frequently Asked Questions

Here are some FAQs about this easy bagel recipe – if you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.