Date and Pecan Vegan Tiffin
Easy
Makes: 16 squares
Paired with pecans and maple syrup, the gentle creaminess of Callebaut NXT Dairy free M_lk chocolate wraps this tiffin up so that one piece will never be enough.
Paired with pecans and maple syrup, the gentle creaminess of Callebaut NXT Dairy free M_lk chocolate wraps this tiffin up so that one piece will never be enough.
Containing: 1 Component
Demonstration video<span>Date and Pecan Vegan Tiffin</span>

Chocolate Tiffin

Ingredients: Chocolate Tiffin

  • 85 g
    golden syrup
  • 135 g
    maple syrup
  • 140 g
    Be Better™ (Vegetable butter substitute)*

Preparation: Chocolate Tiffin

Melt the golden syrup, maple syrup and vegan butter together.

Ingredients: Chocolate Tiffin

  • 400 g
    Callebaut NXT dairy-free Milk

Preparation: Chocolate Tiffin

Add the chocolate and mix together.

Ingredients: Chocolate Tiffin

  • 150 g
    Crushed Digestive Biscuits
  • 120 g
    Chopped Medjool Dates
  • 100 g
    pecan nuts

Preparation: Chocolate Tiffin

Fold through the biscuits and dried fruit.

Pour into a 24cm x 24cm frame and spread evenly.

Refrigerate for 2 hours.

Take tempered Callebaut NXT Dairy Free M_lk Chocolate and spread on top.

Ingredients: Chocolate Tiffin

  • Q.S.
    Callebaut Nibs

Preparation: Chocolate Tiffin

Sprinkle with cocoa nibs.

Ingredients: Chocolate Tiffin

  • Q.S.
    Mona Lisa Dark Chocolate Blossoms

Preparation: Chocolate Tiffin

Sprinkle with dark chocolate blossoms.

As soon as the chocolate is touch dry cut into 6 cm squares.

Tools

  • Saucepan
  • Offset spatula

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