Serves 12


For the tiffin:

  • 200g dairy free dark chocolate
  • 100g dairy free spread
  • 1 tablespoon maple syrup
  • 125g gluten free digestive biscuits
  • 100g honeycomb

For the topping:

  • 200g dairy free dark chocolate


  1. Line a 20cm square cake tin with tinfoil
  2. Melt the chocolate dairy free spread and maple syrup together in a bowl
  3. Chop the honeycomb into small pieces and smash the biscuits into crumbs
  4. Stir the honeycomb and biscuit into the melted chocolate mixture
  5. Press into the lined cake tin
  6. Make the topping by melting the chocolate and pouring over the tiffin base
  7. Place in the fridge for a couple of hours then cut into bars


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