Fudgey Rocky Road Tiffins

You can thank me later for this one. Indulgent, rich, gooey bites of chocolate-y goodness filled with crunch, chewy dried fruits and topped with a layer of cacao nibs, these are not for the faint-hearted. Although, if you chop them small enough, then you can just have more!

I first made these on a whim as I craved something chocolate-y and wanted to prove that Vegans do have all the fun. In fact, childhood classics usually loaded with butter and hidden milk powders are still within reach if we play around with the ingredients. And they come together so easily and quickly.

Fudgey Rocky Road Tiffins

After being well received by my family and closest group of girlfriends, I made them again in a ‘Tiffin’ version after mum and I reminisced about tea and cake stops at Costa Coffee, which inevitably always resulted in chocolate tiffins being consumed. These are (not so) sadly off limits nowadays, being 1. Un-vegan-friendly 2. So sickly sweet 3. Super expensive!

So I bought a pack of Free From biscuits and away I went…

The third time I made these beauties it was for my first Vegan Potluck I organised with Anna @livingaveganlife, and they went down a storm. Little did everyone know that they required minimal effort and delivered maximum taste.

Fudgey Rocky Road Tiffins

So enough boasting about these squares, let’s get to the recipe!
These are easily adaptable to whatever ingredients you have to hand – hence the rocky road come tiffin hybrid!

Fudgey Rocky Road Tiffins
Makes 12-16 bites

Ingredients:
1 tbsp coconut oil
200g vegan chocolate, broken up (homemade or store-bought)
2 tbsp tahini
1 tsp carob powder
1 tsp maca powder
¼ tsp salt
75g mixed fruit & nut (chopped)
50g marshmallows (mini or chopped) or biscuits (or a mix of both!)
15g brown rice puffs or cornflakes or buckwheat groats (or a mix!)
15g cacao nibs

Method:
1. Line a container with baking parchment.
2. Melt the coconut oil and chocolate over a Bain Marie and stir until smooth.
3. Remove from heat and add the tahini, maca, carob and stir until smooth.
4. Add the fruit & nut, marshmallows/biscuits and rice puffs/cornflakes/buckwheat. Stir to evenly coat everything.
5. Pour into the lined dish and flatten with back of a spoon. Top with sprinkled cacao nibs.
6. Cover and place in the freezer for 1-2 hours to set (or in fridge for 2+ hours).
7. Allow to come to room temperate and use a sharp knife placed in boiling water to slice until bites. This part can be messy!
8. Keep in the fridge (if they last!).

I would love to see your creations and hear what you think of these. Please let me know by tagging me on Instagram, I’m @nourishing.amy  using the hashtag #nourishingamy and leave a comment below.

Peace and love x