Back to School Raw Chocolate Tiffin Slice

Believe us when we say this raw chocolate tiffin slice is a REAL treat. It’s easy peasy to make and you’ll be wanting to eat the mixture straight from the bowl. Each slice is jam packed with crunchy quinoa pops, chewy plantain bites, rich cacao nibbles and tangy dried raspberry pieces, making these chocolatey fudgy squares the best kind of back to school treat.

This Raw Chocolate Tiffin Slice is: Vegan, Gluten Free, Refined Sugar Free and Nut Free (when seed butter is used instead of almond)

Makes: 9-18

    

1 ½ cup pitted dates
½ cup water
1 cup almond butter (replace with seed butter to make nut free)
1 cup CHOC Chick cacao powder
¼ cup CHOC Chick cacao butter beans, melted
¼ cup maple syrup
60g CHOC Chick plantain bites
60g CHOC Chick quinoa pops
30g CHOC Chick cacao nibbles
10g freeze dried raspberries
 
Toppings
 
30g CHOC Chick plantain bites, chopped
30g CHOC Chick quinoa pops, chopped
15g CHOC Chick cacao nibbles
10g freeze dried raspberries

     

Put the pitted dates, water, maple syrup, melted cacao butter and almond butter into a food processor and process until you have a smooth paste.
 
Remove the paste from the food processor and transfer into a large mixing bowl along with 60g plantain bites, 60g quinoa pops and 30g cacao nibbles and 10g freeze dried raspberries. Stir together until well combined.
 
Press the mixture tightly into a lined pan (9x9 square) and then top with the plantain bites, quinoa pops, cacao nibbles and raspberries, pressing them down lightly.
 
After, put the tiffin into the fridge to firm up for up to 1 hour.
 
Cut the tiffin into 9 slices (or 18 if you’d prefer smaller sized pieces). Store in an airtight container or freeze for up to 1 month.

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