Vegan Peanut Butter Hobnob Tiffin

Aside from the ever growing range of vegan ingredients now available, there are a surprising number of 'accidental' ones too, such as the hobnob biscuits I am using in this recipe! They form part of a delicious biscuit tiffin that I'm topping with slightly sweetened peanut butter and melted dark chocolate. Just a single word of caution however, double check the chocolate you choose is in fact vegan, as some are not!

Prep time: 20 Mins
Baking Chilling time: 3 Hours
300g Hobnobs
50g Cocoa Powder
135g Coconut Oil
100g Golden Syrup

300g Peanut Butter
75g Golden Caster Sugar (You can adjust this slightly to taste)

300g Dark Chocolate (Melted either over a bain-marie or in the microwave)

I love making tiffin, it's just so easy! You'll need a 21cm square cake tin for this, although if you don't have one a similar sized rectangular tin will do just fine. When you have your tin to hand, take a large sheet of baking paper and press it into the corners to line it, leaving a small amount overhanging over the edge.

In a large mixing bowl pulverise the biscuits to crumbs, then stir through the cocoa powder. Add the coconut oil and golden syrup to a saucepan and stir over a low heat until melted together. Pour the syrupy oil over your biscuit crumbs and mix through to combine. Tip into your prepared tin and press firmly to the edges. Chill in the fridge for 1 hour.

Once the bottom layer has chilled you can prepare the super indulgent toppings. Mix together the sugar and peanut butter, then spread over the top of the chilled base. Drizzle over the melted chocolate and return to the fridge for a further 2 hours.

Once fully chilled remove from the fridge and using the edges of the baking paper, carefully lift the tiffin from the tin. Using a very sharp knife slice into bars or squares. Peel each carefully from the paper and you are ready to serve. You can either present these to your greedy guests full chilled or at room temperature. Either way, they will go down a storm. :-)