Tropical Leaves

Dark Chocolate, Ginger Nut & Pistachio Tiffin

As a dietitian, I often find people think that I won't eat chocolate, cake or any other kind of sweet goodies. But that couldn't be further from the truth. Most dietitians are all about 'moderation', which means a recipe like this is on the menu! This tiffin adaptation is actually a recommendation from my Mum & Sister - tiffin has always been a winning option in our household. 

Ingredients (Makes approx. 20 pieces)*:

  • 45g golden caster sugar

  • 45g golden syrup

  • 30g cocoa powder

  • 150g butter

  • 250g ginger nut biscuits (crushed)

  • 50g raisins 

  • 75g chopped pistachio nuts (approx. 25g to be used for the topping)

  • 250g dark chocolate

  • 50g white chocolate 

Method:

  • Line a 20xcm x 20cm tin with baking parchment or cling film. 

  • Add golden caster sugar, golden syrup, cocoa powder & butter to a saucepan on a medium heat until melted. 

  • Combine the melted ingredients with the ginger nuts, raisins and 50g of chopped pistachios and mix together. 

  • Pour the combined mixture into the lined tin and press down. Using the back of a spoon can help you press it into the edges & corners properly.

  • Melt the dark chocolate either in a microwave or over a hob - be careful to do this slowly so the chocolate doesn't burn, then pour over the mixture, spreading evenly. 

  • Place in the fridge for approximately 30 minutes until cool. 

  • Melt the white chocolate, as above and use a spoon to drizzle over the top of the mixture in the tin. Sprinkle then remaining pistachio nuts on top.

  • Place back in the fridge to set - a couple of hours will be fine. 

The recipe can be easily adapted depending on what you have in your cupboard or what your preferences are. You may prefer using digestives biscuits, or adding other dried fruit such as cherries or cranberries, or swapping the pistachios for almonds or hazelnuts.

 

For those with allergies/intolerances/ dietary exclusions this recipe can also be easily adapted**:

  • Nut allergy - remove the nuts & swap for additional dried fruit

  • Dairy allergy - swap to a dairy free butter and exclude the white chocolate

  • Lactose intolerance - exclude the white chocolate 

  • Coeliac disease/gluten intolerance/gluten sensitivity - swap to gluten free biscuits

  • Low FODMAP diet - swap to gluten free biscuits & watch out for glucose-fructose syrup in the ingredients list, swap pistachio nuts for any other nut except for cashews and exclude the white chocolate. Although raisins contain FODMAPs, as it will be split into 20 pieces, per portion this amount should be tolerated.

*This recipe is not suitable for anyone with a nut, gluten, dairy allergy/intolerance. 

**Always check food labels for allergens before using ingredients. 

Tropical Leaves