Hazelnut Carob Tiffin came about as a result of a book launch party I held at Daunts independent Bookshop. I needed to devise something that was rather simple to put together and wasn’t too messy. These Tiffin make for a stunning and mouth-watering snack and dessert.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- For biscuit
- 500g “00” Italian zero doppio flour
- 250g sunflower spread
- 1/2tsp salt
- For chocolate covering
- 125g coconut oil
- 125g sunflower spread
- 8tbs golden syrup
- 100g carob
- 100g hazelnuts, chopped
- 50g raisins
- Olive oil for baking tray
- For topping
- 250g fine dark chocolate (at least 70% cocoa)
Instructions
- Pre-heat oven to gas mark 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
- Make the biscuit mixture by combining the flour with sunflower spread and salt in a large mixing bowl. Use your hands to create a rough crumbly and lumpy texture. Place on a large baking tray and cook in the oven for about 20 minutes. Set aside.
- Make the chocolate covering melt the sunflower spread and coconut oil in a pan. Add the golden syrup and carob. Continuing stirring until the golden syrup have melted. Switch off the heat.
- Place the hazelnuts, raisins and biscuits mixture into large mixing bowl. Fold in the melted carob mixture ensuring that the biscuits do not break.
- Take a large baking tray. Lightly brush with olive oil and place baking paper.
- Using a spatula, drip the carob and hazelnut tiffin into the baking tray. Leave to set aside.
- Melt the chocolate in a glass bowl over hot water. Drizzle over the tiffin. Leave to one side for about a couple of hours.
- Gently remove the baking paper with the tiffin and cut the tiffin into squares.
- Place the tiffin in the fridge to set.
- Serve cold.
