Vegan Biscoff Tiffin
This delicious vegan Biscoff tiffin is sweet, crunchy and full of flavour. A chocolatey base filled with crushed up Digestive and Biscoff biscuits, topped with a mix of dairy-free white and ‘milk’ chocolate and Biscoff spread. It’s a really easy, no-bake recipe, making it perfect for little helpers or beginners in the kitchen.
Yes, yet another Biscoff recipe post from me!
I just love the stuff so much and there are too many dessert options out there that it would be rude not to! This time, we’re making Biscoff tiffin.
If you don’t know what tiffin is, it’s a traditionally Scottish dessert that consists of chocolate, golden syrup, butter, biscuits of some kind, and usually dried fruit such as raisins.
More vegan Biscoff desserts:
- Chocolate Biscoff cupcakes
- White chocolate Biscoff cupcakes
- Biscoff layer cake
- Sticky Biscoff pudding
- 2-ingredient Biscoff fudge
As I’m not the biggest fan of dried fruit anyway, I decided to make my tiffin without raisins. I personally don’t think that they would taste very nice mixed together with Biscoff.
Instead, I used chunks of white chocolate for that little bit of extra texture. But if you’re a raisin fan, go ahead and add them as you please. I won’t judge, promise! Alternatively, have a look at my FAQ section at the bottom of this page if you’d like other raisin alternatives for mix-ins.
How to make vegan Biscoff tiffin
First off, gather all of your ingredients. It will make the whole process much easier and quicker. For this recipe you’ll need the following:
- 4 Digestive biscuits (or other ” plain” biscuit of choice)*
- 250g/8.8oz Biscoff biscuits, plus extra for crushing on top
- 120g (1/2 cup) of vegan margarine (I used Vitalite)
- 3 tablespoons golden syrup (you can substitute this for agave nectar or maple syrup if you prefer)
- 2 tablespoons unsweetened cocoa powder
- 50g/1.7oz of vegan white chocolate chips or chunks (optional)
- 300g/10.5oz of vegan chocolate of choice (I used 150g semi-sweet for the base and 150g of white chocolate for the top)
- 2-3 tablespoons of Biscoff spread
*Make sure the Digestive biscuits you use are vegan-friendly! Many brands are, but some like to sneak some milk in there! My go-to brands are Ms. Molly’s (they’re super cheap), Asda Digestives or Mcvities, if I’m feeling extra fancy.
Line an 8×12-inch tray with baking paper. Let the paper hang over the edges a little to make it easier to pull out after refrigerating.
Add the Digestive and Biscoff biscuits into a large bowl. Use the end of a rolling pin to roughly bash them into chunks. Make sure not to crush them too small; you’ll want to have a few crumbs with large chunks throughout.
Set the bowl aside for now.
Add the vegan margarine, golden syrup, cocoa powder and half of the vegan chocolate to medium-sized pot. Turn the heat to medium-low and gently stir every so often until it has completely melted and there are no lumps left in the mixture.
Let this mixture cool for a few minutes.
Pour the chocolate mixture into the bowl of biscuit pieces and mix well until everything is evenly covered.
Add the white chocolate chunks and mix them in.
Transfer the mixture into your lined baking tray and press it firmly into place. I like to use the bottom of a measuring cup to do this. Pressing it in tightly is an important step otherwise, the tiffin is likely to fall apart when you try to cut it.
Place it in the fridge for now.
Melt the remaining 150g of chocolate and the Biscoff spread (until runny). I used white chocolate and the smooth version of the spread.
Remove the tiffin from the fridge and place alternate spoonfuls of the melted chocolate and Biscoff spread over it. Once all of the chocolate and spread is used up, tilt the tiffin from side-to-side to move the topping around until the tiffin is fully covered.
Sprinkle over some Biscoff pieces if desired, then place the whole thing in the fridge for 3 hours.
Once the Biscoff tiffin has set, remove it from the tray using the baking paper.
Run a sharp knife under boiling water and wipe it dry with a dishcloth before cutting the tiffin into squares. Doing this will help to prevent the chocolate topping from cracking when you cut it.
As far as I know, Digestive biscuits are not too common outside of the UK. But you can use any other biscuit/cookie you like for this recipe. I recommend something like shortbread or Graham crackers if you’re outside of the UK.
The great thing about tiffin is that it tastes delicious with most things. As I mentioned above, tiffin typically contains raisins, so you can use those if you like them. If not, some other ideas are glace cherries, chopped dates, cranberries, vegan candies or vegan marshmallows.
This tiffin freezes really well but I would recommend not adding the crushed biscuits on top of the melted chocolate if you plan on freezing it. They tend to go a little soggy but everything else tastes exactly the same as it does freshly made.
To freeze, just place your tiffin slices in an airtight container or wrap them tightly in tinfoil and freeze for up to 3 months. When you’re ready to defrost, transfer the slices to a plate or wire rack at room temperature. Once they’ve fully thawed, they can be enjoyed straight away or you can place them in the fridge for an hour or two to make sure they’re nice and firm.
Vegan Biscoff Tiffin
A speculoos twist on the classic Scottish chocolate tiffin!
- 4 Digestive biscuits (make sure they're vegan-friendly)
- 250 g Biscoff biscuits (8.8oz)
- 120 g Vegan margarine (½ cup)
- 3 Tablespoons Golden syrup (sub for agave nectar or maple syrup)
- 2 Tablespoons Cocoa powder
- 150 g Vegan semi-sweet chocolate (5.2oz)
- 50 g Vegan white chocolate chips or chunks (1.7oz, optional)
For the topping:
- 150 g Vegan white chocolate (5.2oz)
- 2-3 Tablespoons Melted Biscoff spread (the smooth kind)
- 1-2 Biscoff biscuits, crushed into crumbs
Line an 8×12-inch tin with baking paper. Let the paper hang over the edges to make it easier to remove the tiffin after refrigerating.
Add the Digestive and Biscoff biscuits to a large bowl. Use the end of a rolling pin to crush them into rough chunks. Make sure the pieces are not too small; it's best to have a few crumbs with larger pieces throughout.
Add the margarine, golden syrup, cocoa powder and the semi-sweet chocolate to a pot. Turn the heat to medium-low and stir occasionally until everything has melted and there are no lumps left. Remove the mixture from the heat and let it cool for a few minutes.
Pour the chocolate mixture over the crushed biscuits and add the white chocolate chips if using. Stir until everything is evenly coated in the chocolate.
Transfer the mixture to your lined tin and press it tightly into place (I used the bottom of a cup to do this). This helps to prevent the tiffin from breaking when you cut it.
Place the tiffin in the fridge while you make the topping.
For the topping:
Melt the white chocolate and the Biscoff spread until runny. Spoon it over the tiffin then tilt the tray to move the chocolate and Biscoff spread around to create a marbled effect.
Once the top is evenly covered, sprinkle over the Biscoff biscuit crumbs and place in the fridge for 3 hours.
When the tiffin has set, remove it from the tin using the baking paper.
Run a sharp knife under boiling water and wipe it dry with a dishcloth. This will prevent the chocolate topping from cracking.
Carefully cut the tiffin into 12 square slices and enjoy!
- Store in an airtight container in the fridge for 1 week.