I’m not sure if you can classify this as a tiffin if there are no biscuits in the mix so I thought it was safer to call them fridge squares. A vegan dairy free version of the classic with mulberries and roast pistachios in the mix for a festive twist. You can also add an option few dashes of wild orange oil and some cinnamon if you fancy a more festive hunk of chocolate deliciousness!
This is my go to for when I just need chocolate in all its glory, a little softer than a hunk of chocolate, like a dense rich fudge that melts in your warm hands, if you give it long enough. I used Nature’s Charm Sweetened Coconut Condensed milk, dark chocolate and a little coconut oil. So simple, so speedy and 100% fool proof.
You could add in whatever fruit and nuts you prefer or even crumble in some leftover vegan cookies if you have any on hand! Cookies never last that long in these parts!
Coconut Condensed Milk TiffinPrint Recipe
- 200g dark chocolate of choice, roughly chopped; ensure it’s dairy free to keep this recipe vegan
- 50g coconut oil
- 120g Nature’s Charm Sweetened Coconut Condensed Milk
- 5 drops wild orange oil
- 5 drops cinnamon oil
- 100g roast pistachios, roughly chopped
- 100g mulberries
Melt the chocolate and coconut oil together in a large microwave jug or bowl using 30 second increments, stirring between each one.
Stir through the coconut condensed milk to combine.
Add in the orange and cinnamon oils if using at this point.
Stir in the pistachios and mulberries.
Transfer to a 9 inch loaf tin.
Allow to set in the fridge for a couple of hours or overnight before slicing.
Store in the fridge for a couple of weeks; allow to sit for 10 -15 minutes at room temperature before slicing and also before serving.