Time For Tiffin

Tiffin …… Or is It Rocky Road ??
Gluten Free and Vegan

Well here we are and its still supposed to be summer !!!

But here’s a recipe that just keeps giving any time of year 😊

Rocky Road, that delight that is an easy chocolate fridge cake with biscuits, marshmallows and ‘bits’ that’s quick to prepare and great for bake sales and afternoon tea breaks and any time you fancy πŸ˜‚πŸ˜‚

Β In British influenced areas it was previously referred to as ‘ Tiffin ‘ but the Australian/American name has now come to predominate in the UK , I’m not going to say gutted, but Tiffin does sound more fun !!

So I’m going old school because its been my birthday this week and I’m old !!

So excuse me whilst I just wipe the TIFFIN chocolate from my chops 🀣🀣

Ideal to get this together in the evening, whilst the kids are in bed , either school holidays or for lunch boxes, with left over bits and pieces you have knocking about ( dried fruit , nuts …optional and chocolate and biscuits )

You can of course use commercial biscuits but if you where not aware there is a recipe for ‘ wheat free Digestive Biscuits ‘ here on the blog

The Intolerant Digestive Biscuit

And they are always worth having freezer stash full

Right lets get on with this simple but ready to recipe

Look at That Loveliness !!

Tiffin / Rocky Road GF, DF V

No Bake slice , filled with chocolate, marshmallows and any other delights you can find in the pantry


You can use commercial digestive biscuits or there can be one found here on the blog
There are no boundaries to what you can add, I was lucky enough to get my hands on a selection of Doisy and Dam products so everything went in the pot
Dried fruits ( Sultanas , raisins, cherries, cranberries , honeycomb , popcorn , smarties etc ) , chopped nuts are always an optional addition


Ingredients

  • 200 g Gluten Free / Vegan Digestive biscuits
  • 120 g Plant Based Butter ( I used Flora unsalted )
  • 200 g Dairy Free Vegan Chocolate ( I used Doisy and Dam but also recommend plamil Foods So Free )
  • 3 tbsp of Golden Syrup / Corn Syrup
  • 100 g Vegan Mini Marshmallows ( I used Not Guilty Sweet Revolution cut into 4 )
  • 100 g Optional add ins see notes above

Directions

  1. Grease and line an 8 in square baking tin
  2. Place the digestive biscuits in a bag and using a rolling pin or your hands break until dust and also 1 in pieces
  3. In a large saucepan melt the butter , chocolate , golden syrup / corn syrup and gently heat stirring all the time until it is smooth
  4. Remove from heat and leave to cool
  5. Take the biscuits , marshmallow , and your add ins add to the melted chocolate and and stir until everything is covered
  6. Tip into the prepared pan and spread out evenly to the corners
  7. Place in the fridge for 2 hours to chill
  8. Then cut into 12 pieces ( I used a warm sharp knife )
  9. Enjoy

Well there you go. so simple , so necessary and so so delicious

I have on this occasion used a variety of Doisy and Dam products

Infact the whole kit and caboodle’ their Ballers, D &D ‘s Buttons and Chocolate

I do hasten to add that they come with the famous ‘ in a factory with ‘ clause

But I’ve not had a problem and neither have any of the coeliacs I know !!

But you can use what you desire

So without further ado some more pictures to tempt you and a go to recipe is there for your ease

Epic Stack !!!!!
A more sensible size πŸ˜‚πŸ˜‚
Yes Please !!
Will Two Pieces do ???
The Ultimate Crumbporn !!

Hope you enjoyed the post.

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If you make any of my recipes, let me know how you get on, I would love to hear. Drop me a line @clarescauldron or tag me on Insta or use my hastag #everyoneshouldenjoycake

Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

Until Next week ( hopefully )

Stay Safe and Be Kind !!

πŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œBYEπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œ
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Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

2 thoughts on “Time For Tiffin”

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