Chilli Chocolate Tiffin

by Hot Juan on December 17, 2010 · 0 comments

in Recipes

This recipe comes from Phil and Kay Palmer at the Dartmoor Chilli Farm it makes use of their vegan chilli chocolate.

Makes approx 24 slices


  • 225g (8oz) Vegetable margarine
  • 75g (3oz) Sugar
  • 3 tbl spns Golden syrup
  • 5 tbl spns Cocoa Powder
  • 50g (2oz) Chopped Dates
  • 50g (2oz) Glace Cherries quartered
  • 50g (2oz) Sultanas
  • 350g (12oz) Digestive Biscuits or Hob Nobs Crushed
  • 225g (8oz) Chilli Chocolate


  • Place the margarine, syrup, sugar and cocoa in a large saucepan and heat slowly, stirring occasionally until all melted.
  • Stir in the dates, cherries, sultanas and crushed biscuits.
  • Mix well then spoon the mixture into a lined 20cm (8″) square tin.
  • Level the top and place in the fridge to chill for about 30 minutes.
  • Melt the chilli chocolate in a bowl over a pan of water.
  • When melted pour over the biscuit base and leave to set.
  • Cut into 24 finger slices and enjoy!!

This recipe can also be adapted for other flavours of chilli chocolate such as coffee or for a festive twist you can use orange chilli chocolate for the topping and add the zest of a Clementine in with the biscuit base mixture.

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