Rainy Day? Ready, Get Set, Make! Chocolate Tiffin with Toasted Hazelnuts and Apricots

Chocolate Hazelnut and Apricot Tiffin

As half-term is approaching, we asked our resident parents to come up with some fun ideas for activities to try at home with the kids during the holidays. They came up with some really fun tips, our favourite of which was, get into the kitchen and do some baking!

We love this simple no-bake recipe for Chocolate Tiffin with Toasted Hazelnuts and Apricots, it’s super-fun to make and scrumptious to enjoy at any time of day!


Chocolate Tiffin with Toasted Hazelnuts and Apricots



150g dark chocolate 70% cocoa solids, grated or finely chopped

75g milk chocolate, grated or finely chopped

75g white chocolate, grated or finely chopped

200g Scottish shortbread biscuits (or digestive/ rich tea biscuits)

150g unsalted butter, softened

1 tsp vanilla extract

1 tsp chocolate extract

A pinch fine salt

2 tbsp agave syrup or nectar (use golden syrup if you cannot find agave)

2 tbsp maple syrup

2 tbsp honey

150g dried apricots, chopped (only use sun-dried, not chemically-dried apricots)

100g toasted hazelnuts, coarsely chopped



Line a 20cm or 8-inch baking tray with baking parchment and margarine.

Create a double boiler using a small saucepan filled with an inch of water and rest a glass bowl on top of the saucepan – ensure that the water does not come into contact with the bottom of the bowl. Add the grated or chopped chocolate, butter, agave syrup, maple syrup and honey to the bowl.

Bring the water to a gentle simmer and slowly allow the chocolate to melt.

On a baking sheet, spread out the hazelnuts and place under a medium to high grill for three or four minutes to toast till you smell the buttery aromas of the warm nuts. Remove, allow to cool and roughly chop.

Place the biscuits into a zip-lock back and use a rolling pin to bash the biscuits into chunks and smaller crumbs.

When the chocolate, butter and syrups are completely melted, gently stir in the chocolate, vanilla extract and fine salt.

Carefully fold in the biscuit crumbs and fruit till the chocolate coats all the ingredients. Turn the rubble out into the baking tray and smooth down with a spatula. Cover with foil and refrigerate for four or five hours till it is completely set.

To serve, turn out the baking sheet and peel from the bottom of the Tiffin. Using a very large and sharp knife, cut the Tiffin into roughly 24 pieces.

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